Recipe by Jane Gib
"This is a really nice Indian recipe, taught to me by an elderly Indian lady, who used to cook for all her family. It is a simple recipe and tastes lovely served with rice. You can also use mutton instead of chicken."
Top Review by BonnieZ
Tender chicken in a lovely rich smooth and aromatic sauce, what could be better. The only change I made to this recipe was to reduce the oil to 1 tsp without a problem. Used plum tomatoes which I had canned over the summer and dinner was ready in thirty minutes. Served over basmati rice with naan. Thank you Jane for sharing this quick easy and delicious recipe.
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seed
- 2 medium onions, finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper, to taste
- 1 teaspoon garam masala
- 1 garlic clove, minced
- 1 tablespoon minced ginger
- 5 peeled peeled seeded and chopped tomatoes
- 1 lb boneless chicken breast, cubed
Directions See How It's Made
- Heat oil in a large saucepan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion, and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garam masala, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.
- Puree the mixture with the tomatoes in a blender until smooth. Return the puree to the saucepan, and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.