Source of Recipe
List of Ingredients
3/4 cup plain yogurt
2 tablespoons lemon juice
4 cloves garlic minced
1/4 teaspoon ground ginger
1 tablespoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
salt to taste
2 cups diced raw chicken breast
1 teaspoon olive oil
2 tablespoon finely chopped onion
1-2 cloves garlic minced
4 ( 8oz.) cans tomato sauce
1/4 teaspoon cumin
1/4 - 1/2 teaspoon garam masala
1/4 teaspoon chile powder
2 tablespoons curry powder
1 cup heavy cream
2 tablespoons chopped cilantro
salt to taste.
Combine first 10 ingredients mixing well, add chicken; put into gallon size zip lock bag; sqwish out air and seal.
refrigerate for 8 hours or overnight.
Put chicken and all in non stick skillet simmer until chicken is just done.
Heat oil in saucepan add onions and garlic saute til onions are whimpy over medium heat.
Add tomato sauce, cumin, garam masala, chile powder and curry powder simmer 15 minutes, stirring occasionally.
Add cream cook over medium heat 5 minutes.
Add chicken mixture cook til heated through, stir in cilantro. Serve over rice.