Chicken In White Cream Sauce With Garam Masala Recipes
CHICKEN IN WHITE CREAM SAUCE WITH GARAM MASALA
Make and share this Chicken in White Cream Sauce With Garam Masala recipe from Food.com.
Provided by Single Mom
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mince onions, garlic, and ginger (set aside).
- Combine oil, cinnamon, cardamon, cloves, cumin, coriander seeds, bay leaves, peppercorns, and red chiles in a large skillet over a medium heat. Cook, stirring, until the cinnamon unfurls and the other ingredients are lightly brown (about 1-2 mins).
- Add onion mix and salt; continue cooking until onions are lightly brown (about 15 mins). Keep a cup of water nearby until the onion cooks. As the pieces caramalize in the bottom of pan and add 1 tsp of water at a time. Scrape the bottom of the pan and stir. Do this until the onions are golden.
- Add the ground coriander and cook, stirring for 1 minute. Add 3 tblspns of yogurt and cook while stirring until the yogurt is blended. Continue adding yogurt in this manner until you've used all the yogurt.
- Add the chicken and cook while stirring (about 5 mins). Add hot water and stir. Bring to a boil then turn the heat down to low. Cover and simmer until the chicken is cooked through (additional 5 mins).
- Stir in the garam masala and cook, stirring (2 mins). Stir in heavy cream and remove from the heat.
- Let the dish rest for about an hour. When ready to serve heat overa low heat and drizzle with a little heat cream.
Nutrition Facts : Calories 746.6, Fat 52.6, SaturatedFat 15.5, Cholesterol 194, Sodium 771.5, Carbohydrate 16.5, Fiber 2.2, Sugar 8.2, Protein 51.8
EASY CHICKEN TIKKA MASALA
10000x better (and faster) than take-out! And the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. Stir in heavy cream until heated through, about 1 minute. Serve immediately with rice, garnished with cilantro, if desired.
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