While there are all kinds of theories on where this great dish originated, one of the claims is that it originated in an Indian restaurant in the United Kingdom. In fact, it is also considered a British national dish.
1.5 lbs of boneless, skinless chicken, cut into little chunks
For the Marinade -
1 cup plain yogurt
Juice of one lemon
1 tbs cumin powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
1 tsp ground cinnamon
1 tsp salt
1 tsp ginger, minced
1 tsp garlic, minced
For the Sauce -
1 tbs oil or butter
1 tbs garlic, minced
1 tbs ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 cup tomato puree
1/2 cup whipping cream
2 tbs chopped cilantro (as garnish)
- Mix all the ingredients for the marinade. Mix in chicken and let it sit in refrigerator for about 2 hours.
- Lay the chicken pieces on a foil covered baking sheet and broil in the oven for about 15 minutes or until done.
- To prepare the sauce, heat oil or butter in a wok on medium heat.
- Add the garlic and cook for 30 seconds.
- Mix in the coriander, cumin, paprika, garam masala and salt and stir for another 30 seconds.
- Stir in tomato puree and let it simmer for 5 minutes.
- Stir in cream and simmer for another 5 minutes.
- Add the chicken to the sauce and simmer for 5 minutes.
- Garnish with cilantro and serve.