1 small plum tomato, peeled
4 garlic, cloves, crushed
2 tablespoons plain yogurt
½ tablespoon freshly ground, black pepper
2 tablespoons heavy cream
½ teaspoon paprika
¼ teaspoon chili powder
A large pinch ground cinnamon
¼ cup vegetable oil
18 ounces boneless, skinless, chicken breast cut into bite-sized pieces
2 onions finely chopped
¼ teaspoon salt
1 tablespoon butter
¼ teaspoon ground fenugreek
A few cilantro leaves
¼ teaspoon garam masala
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Put the tomato into a blender and blend until smooth, then put aside
Put the garlic, yogurt, cream, black pepper, paprika, chili powder, cinnamon, and 1 tablespoon of the oil in a large bowl and stir well. Add the chicken pieces to this marinade and stir until well coated. Cover the bowl with plastic wrap and refrigerate at least 30 minutes or overnight, to let the flavors blend
Heat the remaining 3 tablespoons oil in a large saucepan or wok over medium heat. Add the onions and fry, stirring occasionally, 6 to 8 minutes, until golden brown. Add the salt and fenugreek and continue frying 1 minute longer until you can smell the aroma.
Put in the tomatoes and stir 3 minutes, or until the mixture becomes very thick.
Stir in the butter, add the chicken and the marinade, reduce the heat to low, and simmer, uncovered, 10 minutes, stirring occasionally, or until the chicken is cooked through. Check by cutting a piece of chicken in half – run the juices clear. Sprinkle the garam masala and cilantro leaves over and serve hot with Naans.
Cuisine Writer
