Just love the taste of these spices with the chicken, everyone in the family loves it including the little ones. We usually serve it with white rice but it's also delicious with naan bread. You can buy the garam masala spices from the store but I always love to make a jar of goodness and use it on different dishes.
Garam masala - to make a small jar
-
1/2 cup tablespoons Turmeric
- 1/4 cup Cumin seeds
- 2 tablespoons Cloves
- 2 tablespoons Pepper corn
- 1/4 cup Coriander seeds
- 2 tablespoons Green & black cardamom
- 2 tablespoons Bay leaves
- 1/4 cup Black & green mustard
- 6 pieces of Cinnamon sticks
- 1 teaspoon Nutmeg
- 2 tablespoons Fennel seeds
- Optional - red chilli pepper
You can either grind the spices in the grinder or roast first then grind them.
Chicken marinade:
- 1kg of chicken breasts
- 1 cup of yoghurt
- 4 cloves of minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons of garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- salt & pepper
Butter chicken sauce:
- 2 tablespoons olive oil
- 2 tablespoons ghee or butter
- 2 onions chopped
- 4 cloves of minced garlic
- 1 tablespoon minced ginger
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 6 pieces of chopped tomatoes
- 1 tablespoons tomato paste
- Salt & pepper
- 1 cup of cooking cream
Instructions
- Cut the chicken into squares or long strips. Combine all the chicken marinade ingredients and leave it for an hour or longer. I usually make it early in the morning or a night before.
- In a pot heat the oil on medium heat and cook the chicken in batches. Fry for 2-3 minutes on each side. Keep them aside.
- In the same pan heat butter or ghee. Fry the onions until they turn brown - will take about 5 minutes
- Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala
- Add chopped tomatoes, tomato paste, salt & pepper. Let cook on medium to low heat for 10-15 minutes stirring occasionally
- In a blender mix the tomato sauce until it’s smooth, you can add a few spoons of water to help blending it.
- Pour the sauce back into the pan & add the cream. Add the chicken and cook 10-15 minutes on medium to low heat.
- Garnish with chopped coriander and serve with white rice or naan.