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- Indian dish of Chicken with Tomato Gravy
- 2 tsp (10 ml). oil
- 3 minced onions
- 1-1/2 inch of ginger, minced
- 6 cloves (or more) garlic, minced
- 4 boneless chicken breasts, cut into cubes
- 1 cup (225 ml) whipping cream
- 1 can tomato soup (mixed with 1/3 can of water)
- 1 cup (225 ml) sour cream
- 2 tbsp (30 ml). tomato paste
- 1 tsp (5 ml). tandoori paste
- 1-1/4 tsp (6 ml). red pepper (cayenne)
- 1 pinch cumin
- 2 tsp (10 ml). salt
- 2 tsp (10 ml). masala
- 1 tsp (5 ml). turmeric
- Serve over:
- 4 cups (950 ml) cooked Basmati rice
- Put oil in a pot and saute the onions until caramelized, then add the ginger and garlic until brown.
- Once the thorka is made, add the tomato paste and spices.
- Mix until it forms a nice paste.
- Mix the soup and sour cream in a bowl.
- Once nicely mixed add sour cream and tomato soup.
- When all mixed add the whipping cream and tandoori paste.
- Mix well and bring to a boil, let this simmer for half an hour.
- Once simmered add the chicken and let simmer for another half an hour, or until chicken is cooked through.
- Add another pinch of masala at the end for flavor.
- Prepare your rice according to package directions.
- Pour onto rice and enjoy!
- Thorka is the basis of most Indian dishes and easy to make.
Ginger and Garlic paste maybe substituted. Use about a tablespoon of ginger paste and 2 tablespoons of garlic paste or too taste.
Instant rice maybe substituted for Basmati.
Naan bread goes great with this dish.
If you are health conscious use lawfat whipping cream and fat free sour cream, still turns out great.
If you like really spicy try marinating the cubed chicken overnight in about three tablespoons of undiluted tandoori paste, usually tandoori paste is mixed with yogurt or sour cream.
Plain yogurt goes good with this dish as a condiment, just place a dollop on top!
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