Categories: Indian, September2011, chicken, spices

Ingredients

• Marinade
• 1 cup plain Greek yogurt
• 1 tbs lemon juice
• 1 tbs minced ginger
• 1 tsp ground cumin
• 1 1/2 tsp cayenne pepper
• 1 tsp cinnamon
• 1 tsp garam masala*
• 2 tsp ground black pepper
• 2 tsp salt
• 3 boneless skinless chicken breasts, trimmed and cubed
• ++++++++++++++++++++++++
• 1 large white onion, thinly sliced
• 2 tbs butter or margarine
• 1 clove garlic, minced
• 2 tsp ground cumin
• 2 tsp paprika
• 1/2 tsp cayenne
• 1 cup tomato sauce
• 1 cup heavy cream

Directions

1. Combine all ingredients (above the plus signs) in a large bowl. Stir in chicken pieces, cover and refrigerate for at least one hour (I usually refrigerate for at least 3).

2. Melt butter or margarine in large frying pan on medium heat. Add onions and reduce heat to medium low. Allow onions to cook slowly until carmelized, stirring frequently.

3. Once onions are carmelized, pour in tomato sauce, cream and spices. Stir to combine. Pour in all chicken and marinade. Combine all ingredients, cover, and increase heat to medium high. Simmer for 20 minutes or until chicken is cooked and tender. Remove lid and simmer to thicken sauce, if necessary.

4. Serve over cooked rice and garnish with chopped parsley or cilantro and plain yogurt.

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