Ingredients: 1 lb of boneless, skinless chicken breasts, cut into cubes 4 tbsp of olive oil, divided 1 onion (roughly 1 cup), chopped roughly 2 tbsp of butter 2 cloves of garlic, minced 1 tbsp of freshly grated ginger 2 tsp of fresh lemon juice 2 tsp of Garam Masala, divided 1 tsp of cayenne pepper, divided 1 tsp of ground cumin 1 Bay leaf 1 cup of plain tomato sauce 1/4 cup of plain yogurt 1 cup of cream pinch of salt and pepper *1 tbsp of corn starch *1/4 cup of water Directions: Step 1 :
Heat 2 tbsp of oil in a large frying pan over medium heat. Add onions, season with a pinch of salt and pepper
and cook until soft (5 minutes). Stir in the butter, melt and add ginger and garlic and let cook for 1 minute. Then add 1 tsp of garam masala, 1/2 tsp cayenne pepper, cumin, and bay leaf. Cook for 1 minute, then add the lemon juice, stir and mix. Step 2: Add tomato sauce, and cook
for another 2 minutes. Stir in cream and yogurt, mixing together,
reducing the heat to low. Simmer for 10 minutes. Season with salt and
pepper. Step 3: While the sauce is cooking, in another, clean frying pan, add 2 tbsp of oil over medium heat. Add chicken cubes, season with salt and pepper and brown for 8-10 minutes. Step 4: Reduce
heat to med-low, season chicken with the rest of garam masala and 1/2 tsp of
cayenne pepper. Mix around and cook for another minute. Add the chicken to the simmering sauce. Cook for another few minutes. Step 5: **If the sauce looks thin, mix together
cornstarch and water and add it to the sauce. Let it cook for 5 minutes to thicken up. If the sauce is thickened already, no need to add the cornstarch slurry.  |
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