Oh, yummy. I love Indian food! This is right up there with curry chicken in my top 5 meals of all times. This has quiet a few ingredients, but it's easy to cook. *Requires time to marinate.
1 cup plain yogurt
2 cloves garlic, minced
1 T fresh ginger, grated (you'll also use ginger in the sauce so save the rest)
1.5 tsp ground cumin
1.5 tsp ground coriander
1/4 tsp ground cardamom (I didn't have this, but I knew that it's in curry, so I just used curry)
1/4 tsp cayenne pepper
1/4 tsp turmeric (omit this if you sub-in curry because it's in there, too)
2.5 pound chicken, such as boneless breasts (if using thick ones filet them)
Directions for chicken:
Mix all these and place chicken pieces into this marinade all day (or even overnight)
Remove chicken from the marinade, scraping off the excess. Season with salt/pepper. Place chicken on cookie sheet and place 8" from the broiler. Broil for 12 minutes, turning once. It will be done when it is slightly charred in spots. You can also grill it. Cool and cut into pieces.
2 T olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 T minced ginger
1.5 T garam masala (you can find this at Holy Land on Sutherland or other ethnic stores, three Rivers Co-Op, Fresh Market, etc)
1.5 tsp chili powder
1/2 tsp cayenne
35 oz can tomatoes and juice
1 cup heavy cream
2 T almond butter (optional)
While you are cooking the chicken you can saute the onion, ginger, garlic, and spices in oil in a large saucepan. Cook until onion is tender. Add tomatoes/juice and simmer 20 minutes. Add cream and almond butter and simmer 10 minutes. Stir in chicken and mix well. Serve with brown rice and peas.