This dish has something of a Jekyll and Hyde component to it as if you taste it before adding the cream and butter at the end, it really transforms into a different animal after. It is also versatile as other things such as thawed frozen green beans–my pick–can also be added. In this picture, I paired this with some brown rice seasoned with cumin. If using rice, cooking that should be started first and will be done by the time the rest of the dish is ready to serve.
Timings
Prep: 5 minutes
Cook: 30 minutes
Wait: 15 minutes plus marination time–preferably overnight
Total: 50 minutes (after marination)
Equipment Notes
- I use a countertop blender for this, but an immersion blender or food processor will also work, or keep chunky although in this case I like a smoother sauce.
Ingredients
- 1lb skinless chicken breasts, cut in 1in cubes
- 2T neutral oil or ghee
- 1 stick (about 2in) cinnamon
- 4 whole cloves
- 2 dried red chilies
- 2T tomato paste
- 1t chili powder
- 1t ground cumin
- 1/2t ground coriander
- 2t kosher salt
- 1/2 (about 1C) large onion, diced
- 1C tomato puree
- 1C chicken stock
- 2t sugar (1/8t stevia)
- 2/3C heavy cream
- 2T butter
Marinade
- 1t lemon juice
- 3 cloves garlic, grated
- 1in (about same about as garlic) knob ginger, grated
- 1t chili powder
- 3T greek yogurt
- 1t paprika
- 1t ground coriander
- 1t ground cumin
- 1/4t turmeric
- 1/4t garam masala
- 1t kosher salt
- 1T neutral oil
Steps
- Add the chicken, lemon juice, and half the garlic and ginger to a mixing bowl. Mix well and store covered in the refrigerator for 20 minutes. Add the rest of the marinade ingredients, mix well, and store covered in the refrigerator overnight if possible.
- Place the chicken evenly on a wire rack in a baking sheet. Place under a broiler preheated for a bit set on high for 16 minutes or until it is just cooked to your liking, turning halfway through.
- Warm the ghee or oil in a pan over medium heat until it starts to shimmer. Add cinnamon, cloves, dry chilies. Cook about 2 minute or before the chilies starts to burn, stirring constantly.
- Remove the cinnamon, cloves, and chilies. Add the remainder of the grated garlic and ginger, and cook about 1 minute or before the garlic starts to brown, stirring constantly.
- Add the chili powder, cumin, coriander, tomato paste, and salt. Mix well and cook about 1 minute stirring frequently.
- Add the onions and cook about 5 minutes or until the onions are softened, stirring occasionally.
- Add the tomato puree, chicken stock and sugar. Stir well and bring to a simmer. Keep on a low simmer for 10 minutes.
- Optionally use an immersion blender (I personally do not like to use them in a pan as even on its lowest speed, my immersion blender will send spatters all over–perhaps just a lack of skill on my part), a food processor, or–my choice–a blender to smooth out the sauce. I can see the appeal of a more “rustic” sauce with chunks in it, but for this I like things very smooth as the cream and butter added later seem to incorporate better with the sauce well-pureed leading to a richer and silkier taste and texture.
- Reduce the heat to low and if necessary pour the sauce back into the pan. Put the cream in a small bowl and mix in about 5T of the tomato sauce a tablespoon at a time to “temper” the cream, (bring up its temperature gradually to reduce the risk of it curdling). Add the cream mixture to the pan and stir well.
- When the sauce is still warm but no longer bubbling, add the butter and swirl constantly until it melts.
- Add the chicken and any residual juices back to the pan, (as well as any optional thawed frozen vegetables or pre-cooked fresh ones), stir well, then let warm about 5 minutes, increasing the temperature slightly as needed.