One of my favorite restaurants in Provo, Utah is Bombay House. Their Indian food is just amazing. Since I live in IL and don't get to Provo too often, I wanted to try and make a replicate. This is pretty good for homemade Indian!
Ingredients
1 1/2 Lbs chicken breast, chopped into bite size pieces
(Marinade)
1 cup plain yoghurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger
(sauce)
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 can (8oz) tomato sauce
1 c heavy whipping cream
1/4 cup cilantro
Directions
Cut chicken into 1 inch cubes, place in freezer bag. Mix together marinade ingredients and place in bag. Refrigerate for 2 hours. Remove chicken from marinade, into a deep saute pan and cook for 5-10 minutes (until chicken is cooked through). You can also BBQ the chicken for a delicious smokey flavor. Melt butter in a saute pan, add jalepeno and garlic, cook for 2 minutes until fragrant. Add spices, stir to make a paste. Add tomato sauce and stir to combine. Let simmer for 15 minutes. Add heavy whipping cream (up to 2 cups if you want it to be less spicy). Let cook for another 5 minutes. Add chicken, mix together. Top with cilantro and serve over white jasmin rice with naan.
No comments:
Post a Comment