Friday, November 12, 2010
This is a really tasty Indian dish that my sister learned how to make in Tokyo, Japan! I know--wrong country, but there are actually so many delicious restaurants in Tokyo from every country you can imagine! Most Indian dishes are extremely spicy, but this one is just TASTY! The best way to eat it is with Naan Bread to soak up the excess sauce. I will post a Naan bread recipe later. It's an Indian staple and delicious. Actually, when I visited India I ate A LOT of Naan bread when I wasn't sure of what was being served and didn't want to go hungry! The Kasuri Methi spice gives it a really unique flavor and can be bought at Lee Lee's Market (in the Phoenix area--commonly referred to as Lee Lee's Stinky Market; it's quite smelly in there) or ordered from indianblend.com. Tandoori paste can be purchased at most grocery stores. This is best served over rice.
1 16 oz. can diced tomatoes
¼ t. powdered ginger
¼ t. garlic paste
1 can chopped green chiles
1 ½ cubes butter (not margarine)
2 small cartons whipping cream (smallest ones)
¼ t. cardamom
1 ¼ t. salt
½ t. black pepper
½ t. Kasoori Methi (dried fenugreek leaves)
4-5 chicken breasts, cut into bite size pieces
Cut chicken breasts into bite size pieces and marinate in Tandoori paste overnight or for a few hours. Mix a little water with Tandoori paste if too thick. Use about ¼ of the jar of paste. This paste is very hot. Don’t use too much.
Place tomatoes and green chile in blender and blend until smooth. Melt butter in deep pan over low heat. Add ginger and garlic, stirring well and continue heating. Add tomato mixture, cream, cardamom, salt, black pepper and Kasuri Methi. Bring to simmer over lower heat and simmer for 20 minutes.
Add the chicken pieces to simmering sauce and cook for additional 10-15 minutes, just until chicken is done. Serve over hot rice with naan bread. You can also pre-cook and shred the chicken—then add it.