Thursday, March 13, 2014

Indian Spiced Chicken with Masala Tomato Cream Sauce

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Indian Spiced Chicken with Masala Tomato Cream Sauce

Last week I tried a new recipe for our family, and I have to say hands down it was one of the best meals I’ve ever had. Mitch and I were debating over who should get the leftovers the next day for lunch! Honestly if you like Indian food you have to make this. I got the recipe from Seasons & Suppers here. I adapted a couple things like leaving out potatoes. I had them on hand but decided not to use them because I’ve been trying to cut down on my starches… and I did make basmati rice with the dish so I didn’t think it needed potatoes (though I’m sure they’d be delicious!).

Ingredients, Indian Spiced Chicken with Masala Tomato Cream Sauce (adapted from Seasons & Suppers):

  • 3 Tbsp. oil
  • 5 large boneless chicken breasts
  • Kosher salt and freshly ground pepper
  • 1 small onion, finely chopped
  • 4 garlic cloves, chopped
  • 1 Tbsp. finely grated ginger
  • 1 6oz. can of tomato paste
  • 2 tsp. garam masala
  • 2 tsp. ground cumin
  • 2 tsp. ground turmeric
  • 1 1/2 tsp. ground coriander
  • 1/2 – 3/4 tsp. cayennne pepper (depending on how spicy, you like it or you can omit)
  • 3/4 teaspoon ground cardamom
  • 3 cups low-sodium chicken broth (plus a bit more, for thinning, if necessary) – I used 4 cups total
  • 1 cup heavy cream (can use a lighter cream)
  • For serving: Plain yogurt,  cilantro, & rice (basmati is best with indian food!)

  1. Heat vegetable oil in a large Dutch oven over medium heat. Season chicken with salt and pepper and 1 tsp of the garam masala and cook on each side until cooked through. Cook until golden brown, about 8–10 minutes. Transfer chicken to a plate.
  2. To the same pot, add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, about 8–10 minutes. Add tomato paste, more garam masala, cumin, turmeric, coriander, cayenne and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
  3. Add chicken pieces, chicken broth, and cream to pot. Season with salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, until chicken is tender and liquid is slightly thickened, about 30 minutes - 1 hour (or you can transfer to the crock pot on high for 2 hours). If using bone-in chicken, remove chicken to a plate and carefully remove chicken from the bone and discard skin and bones. Cut or pull chicken into bite-sized pieces. Return chicken pieces to the pot.
  4. If sauce is too thick, thin with a bit more chicken stock.
  5. To serve, spoon stew into a shallow bowl and place a large dollop of yogurt on one side. Sprinkle with some fresh chopped mint, cilantro or parsley and serve with naan on the side. Alternately, spoon stew over some warm basmati rice.

I topped with a huge dollop of FAGE greek yogurt and cilantro and then served over basmati rice. Just looking at the pictures is making me crave this again! SO delicious. Please make asap ;)Indian Spiced Chicken with Masala Tomato Cream Sauce Indian Spiced Chicken with Masala Tomato Cream Sauce


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