A less spicy curry with some very yummy rice as a side. Feel free to use some naan or crusty bread to soak up the remaining sauce!
Pat chicken dry. Cut into 1 inch cubes
In a large bowl, mix yogurt, salt, and pepper. Add chicken and toss until well coated.
Cover with plastic wrap and sit in the fridge for 20 minutes.
While chicken marinates, chop onion and garlic and set aside. Place rice in a sieve, and rinse for 2-3 minutes. Then let it drain for 5-10 minutes; shaking it every 2 minutes or so.
Place a large non-stick pan (10 inches) over high heat until very hot. Do not add oil. Add 1/3 of your chicken pieces to the pan. Allow to sear on all sides and then remove to a separate plate. Repeat with remaining 2/3 of chicken. The idea is to sear, not to cook through at this stage.
Deglaze your pan with some water to help scrap the burnt bits from the bottom of the page. Usually you want to keep those, but odds are the yogurt and bits have burned and you will be left with a gross burnt tasting meal. Wipe the pan clean.
If using rice cooker, add rice, oil/butter, Chicken stock, Cardamom pods - that you have lightly crushed with a knife to open - bay leaves, and cinnamon stick. Begin cooking. Should be done in 25-30 minutes.
If using stove top method: Add above ingredients. Bring to a boil. Cover and cook for about 18 minutes (or until all the water is absorbed), removed from heat and let stand, covered, for 10 minutes.
Place the large non-stick pan on medium heat. Add 2 tbsp of butter and the chopped onion. Cook for about 5 minutes, stirring frequently.
Add garam masala, coriander, cumin, ginger, cayenne, and garlic. Cook for about 1 minute or until fragrant.
Add tomato sauce and cream. Stir until mixed. Add chicken chunks and submerge in the sauce. Bring to a simmer.
Simmer, uncovered, for 20 minutes. Stir occasionally to keep sauce from burning. Adjust the heat as needed to maintain simmer. Sauce should thicken and turn orange.
Add remaining 2 tbsp of butter and cilantro.
Remove from heat and cover with lid, until rice is ready.
Serve with rice, garnish with remaining cilantro. Use naan or crusty bread to help soak up the remaining sauce.
Ingredients
Directions
Pat chicken dry. Cut into 1 inch cubes
In a large bowl, mix yogurt, salt, and pepper. Add chicken and toss until well coated.
Cover with plastic wrap and sit in the fridge for 20 minutes.
While chicken marinates, chop onion and garlic and set aside. Place rice in a sieve, and rinse for 2-3 minutes. Then let it drain for 5-10 minutes; shaking it every 2 minutes or so.
Place a large non-stick pan (10 inches) over high heat until very hot. Do not add oil. Add 1/3 of your chicken pieces to the pan. Allow to sear on all sides and then remove to a separate plate. Repeat with remaining 2/3 of chicken. The idea is to sear, not to cook through at this stage.
Deglaze your pan with some water to help scrap the burnt bits from the bottom of the page. Usually you want to keep those, but odds are the yogurt and bits have burned and you will be left with a gross burnt tasting meal. Wipe the pan clean.
If using rice cooker, add rice, oil/butter, Chicken stock, Cardamom pods - that you have lightly crushed with a knife to open - bay leaves, and cinnamon stick. Begin cooking. Should be done in 25-30 minutes.
If using stove top method: Add above ingredients. Bring to a boil. Cover and cook for about 18 minutes (or until all the water is absorbed), removed from heat and let stand, covered, for 10 minutes.
Place the large non-stick pan on medium heat. Add 2 tbsp of butter and the chopped onion. Cook for about 5 minutes, stirring frequently.
Add garam masala, coriander, cumin, ginger, cayenne, and garlic. Cook for about 1 minute or until fragrant.
Add tomato sauce and cream. Stir until mixed. Add chicken chunks and submerge in the sauce. Bring to a simmer.
Simmer, uncovered, for 20 minutes. Stir occasionally to keep sauce from burning. Adjust the heat as needed to maintain simmer. Sauce should thicken and turn orange.
Add remaining 2 tbsp of butter and cilantro.
Remove from heat and cover with lid, until rice is ready.
Serve with rice, garnish with remaining cilantro. Use naan or crusty bread to help soak up the remaining sauce.