Warning: I am not Indian, and I'm not great at actually measuring things.... but to my taste, this was so so so yummy, easy and I hope you try it.
Marinade: I used 5 HUGE chicken breasts... in olive oil and a bit of lime juice (or vinegar or lemon juice works to tenderize the meat)...1 fresh onion diced, 6 cloves garlic minced, 3 Tbspns
Garam Masala, 2tsp, ground cumin, 1-2tsp coarse salt, black pepper to taste, 1 tbsp paprika, 1 tbsp curry, 1tbsp corriander. Let sit overnight in your fridge... you don't have to... but the flavors get deeper. I used frozen chicken breasts so I put the spices on them as they thawed in my fridge.
Fry in 2-3 tbsps butter... about 5 minutes each side, so that they get a little brown on each side. Medium heat.
Flip and brown each side.
My breasts were so big (hahahaha, All you Mintz ladies know exactly how funny that is!!), that I reduced the heat (NOTHING ELSE) to low and put the lid for 10 minutes on so that they would be thoroughly cooked inside.
Let them cool a bit, because you're going to chop them up... at this point you could even put them in the fridge and cut them another day... you've done the most time consuming part of this recipe already... most of the time I use the leftovers of a roasted chicken. See all that GOODNESS in the bottom of the pan? DON'T throw it out. Don't you dare. That stuff right there is THE mind-blowing flavor that will have you wanting this dish over any thing else in your life.
Next you'll need some Crushed Tomatoes. I know. What is someone who's not in the food industry doing with such a HUGE (2.4 Liters to be exact!) can of crushed tomatoes. I'll tell you. It's 3$. THREE DOLLARS PEOPLE! This can is as cheap as two small cans of crushed tomatoes and it's at least 4X as much! Just half of this can means I can cook this sauce and it will last me 5 meals... I freeze it and don't have to cook another day. I give it away as an easy meal to those who are under the weather, just had a baby, or as a fair trade to someone who gives me raw milk. AND I still have the other half to make pasta sauce with! Score.
Add the leftover goodness from the bottom of your fry pan to HALF that large can (or about TWO 796ml cans) in a stock pot.
Your chicken should be cool enough to handle... cut it up, de-bone it (SO easy to de-bone it when it's already cooked... and way cheaper to buy bone in...) CONTROL YOUR SELF at this point. DO NOT EAT ALL OF THE CHICKEN... one or two bites at the most... the chicken GOES IN THE POT.
Add to your sauce.
Don't wash that pan yet. Add a bit more butter and fry some more onions in it. oh baby baby baby. You might lose me here.
Add 1-2 cups of cream or milk, whatever you like, fuller fat is yummier, but that will mean you'll have to watch your portion intake!
Add enough so that it turns a nice pink colour. Serve over brown rice with Naan Bread... You MUST have the Naan Bread. Get it, keep it in your freezer until you are ready to make this meal.
Special shout out to Nicole Krahn for inspiring me to make this dish when she dropped it off at my house when Nova (I think) was born. YOU HAVE CHANGED MY LIFE.
The best part... I can't believe my kids eat it.... like GOBBLE it up. To make sure I have leftovers, so that I can eat it alone the next day in the privacy of my obscene facial expressions and moans, I need to limit the amount that they eat. Wes hates spicy food, but to him spicy food means you can see little bits of something in it... like parsley... oooo that's so spicy Wes... and THIS isn't? Cool. I won't argue.
