2 Med. Onions thinly sliced
5-6 Tomatoes diced
1/2 Cup of Canola/Soybean Oil
3-4 Curry Leaves
1 tsp Kasuri Methi leaves(give it 3-4 whirls in a coffee grinder)
1 1/2 tbsp Ginger-Garlic paste
1 tbsp Chili Powder
1 tsp Cumin Powder
1 tsp Corriander Powder
1/2 tsp Tumeric Powder
2 tbsp of sour cream
2 tbsp of whipping/heavy cream
8-10 Almond (utilize ur coffee grinder again)
2 tbsp Lemon or Lime Juice
Salt to taste
Cilantro for Garnish
Wash & cube the chicken breast, not to small though keep the pieces bigger than bite size.
Marinate the chicken with ginger-garlic paste, all the spices, salt & half of the lime -lemon juice. Set aside & prep for the gravy
In a large Dutch oven, add oil & thinly sliced onions sauté the onions until they turn translucent. Add in the tomatoes & curry leaves stir occasionally until oil starts to gather on the top. Remove from heat & give the mixture a whirl in a food processor, at this time add in the sour cream and set it aside.
In the same Dutch oven, add 2-3 tbsp of oil & marinated chicken and stir fry until the chicken is cooked completely on medium to medium-high heat. Once the chicken is ready, add in the pureed onion & tomato mixture & stir everything together.
Let it come to a boil, add in the kasuri methi, & almond powder & let it simmer for 10 mins. Once the oil separates on the top, garnish with chopped cilantro, fresh butter & cream.
I make Jeera Rice as a side and serve it with toasted plain naan. Enjoy!
Tips:
I soak the cubed chicken in half of the lime juice, it makes it better!
Use a slotted spoon to take out the onion & tomato mixture, this leaves the excess oil to use for the chicken.
