Creamy Curry Chicken

Creamy curry sauce with chicken breast pieces. A rich dish, often served at weddings or special occasions. If you decide to give the recipe a try, I hope you will enjoy it just as much as my family, friends and co workers! they wish I could make it more often. So here's the recipe!

• Ready In: 31 mins
• Serves: 4

Ingredients

• Chicken Marinade

• 3⁄4 lb boneless skinless chicken breast half (cubed)
• 1⁄2 cup yogurt
• 1  teaspoon garam masala
• 1⁄4 teaspoon turmeric
• 1⁄2 teaspoon olive oil
• 1  pinch salt

• Sauce

• 1 1⁄2 cups  chopped onions
• 1  tablespoon olive oil
• 1  tablespoon butter
• 1  tablespoon garam masala
• 1  teaspoon ginger paste
• 1  teaspoon  finely chopped garlic
• 1  tablespoon tomato paste
• 1⁄2 teaspoon red chili powder (depends on how spicy you want it, add more or less)
• 1  teaspoon turmeric
• 1  cup water
• 1  cup  fresh heavy cream
• 1  bunch  of chopped coriander leaves (to garnish)
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon salt
• 1  bay leaf

Directions

1. Directions:
2. For the chicken marinade, mix all ingredients together, add in chicken and let marinade for few minutes. Then put chicken pieces on a baking tray covered with foil, set oven to 375°F and cook for 30 minutes or till the chicken is cooked.
3. Sauce:
4. In large sauce pan on medium heat, add olive oil and onions, fry the onions till they become translucent.
5. Then add garlic, ginger cook for a few minutes (stirring constantly).
6. Add tomato paste, turmeric, garam masala, chili powder, stirring, you will notice the sauce is getting dry/thick and starting to stick to the pan, add ¼ cup of water (stirring).
7. Remove the pan from the heat and put the sauce into the blender, add enough water to mixture so it’ll move in the blender ( ¼ cup water), blend sauce on medium to high till it turns to a smooth consistency or until the chunks of onion or no longer visible.
8. Then return the sauce to a deep size pot on medium heat, add about ½ cup of water and bay leaf. Stirring.
9. Once you see the sauce bubbling, turn the heat on low and then slowly add the heavy cream, stirring, you will notice the sauce thickening and turn a creamy color.
10. Add salt, pepper and butter. Stirring. Taste the sauce if more salt is needed, depending on if you used salted or unsalted butter.
11. Lastly, add the cooked chicken breast from the oven to the sauce and garnish with Coriander. And Voila! You have Creamy Curry Chicken!
12. To Serve, you can serve with side of Basmati rice, Nan bread or Raita. For lighter sides, there’s whole wheat flat tortilla or brown rice. Enjoy!
13. For low fat recipe, you can substitute the heavy cream with half/half cream or with yogurt and omit the butter. Mind you the flavor would be slightly different or just lighter.