Chicken In Cream Sauce With Garam Masala

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 medium red onions
• 3 garlic cloves (peeled)
• 3 inches piece fresh ginger (peeled & sliced)
• 1/3 cup canola oil
• 1 inch cinnamon stick
• 12 green cardamom pods (broken open)
• 16 whole cloves
• 1/2 teaspoon cumin seed
• 1/4 teaspoon coriander seed
• 5 bay leaves
• 1/4 teaspoon peppercorns (or black)
• 3 whole dried red chilies
• 1 teaspoon salt
• 2 teaspoons ground coriander
• 1 cup plain yogurt
• 2 lbs boneless chicken breasts, cut into pieces
• 3/4 cup hot water
• 1/2 teaspoon garam masala
• 1/2 cup heavy cream

Recipe

• 1 mince onions, garlic, and ginger (set aside).
• 2 combine oil, cinnamon, cardamon, cloves, cumin, coriander seeds, bay leaves, peppercorns, and red chiles in a large skillet over a medium heat. cook, stirring, until the cinnamon unfurls and the other ingredients are lightly brown (about 1-2 mins).
• 3 add onion mix and salt; continue cooking until onions are lightly brown (about 15 mins). keep a cup of water nearby until the onion cooks. as the pieces caramalize in the bottom of pan and add 1 tsp of water at a time. scrape the bottom of the pan and stir. do this until the onions are golden.
• 4 add the ground coriander and cook, stirring for 1 minute. add 3 tblspns of yogurt and cook while stirring until the yogurt is blended. continue adding yogurt in this manner until you've used all the yogurt.
• 5 add the chicken and cook while stirring (about 5 mins). add hot water and stir. bring to a boil then turn the heat down to low. cover and simmer until the chicken is cooked through (additional 5 mins).
• 6 stir in the garam masala and cook, stirring (2 mins). stir in heavy cream and remove from the heat.
• 7 let the dish rest for about an hour. when ready to serve heat overa low heat and drizzle with a little heat cream.