Posted: April 11 2012 in Recipes • Poultry

 

1 lb boneless chicken breast (cubed)
1 can crushed tomato
4 oz unsalted butter
1 can of coconut milk
1 tsp red chili powder
2 cups water
1 tbsp cumin powder
1 tbsp coriander powder
5 pods cardamom
1 cinnamon stick
3 tbsp oil
1 large onion
2 tbsp fenugreek leaf
1tbs ginger and garlic paste
salt, pepper

Marinate the chicken with ginger and garlic paste, salt and pepper. Bake in the preheated oven (375°) for 20 minutes. Heat the oil in a pot.  Sauté onion till golden brown, add all the spices cook for few minutes.

Add crushed tomato and water brings to boil.   Simmer about 20 minutes.   Add coconut cream and butter and bland well. Add salt and pepper to taste.   Add chicken, and then cook few more minutes.

Enjoy!