2 whole chicken breasts (or 6 boneless thighs)
25 ml olive oil
10 ml each of chili powder and garam masala
15 ml sugar
5 ml salt
5 ml garlic/ginger paste
5 ml butter chicken powder and tandori masala
2 ml each of tumeric, cloves, coriander, and cumin
2 ml each of ghana jeero and cardomom
125 ml basmati rice
250 ml water
5 ml margarine
1 ml salt
1/2 onion, finely chopped
30 ml butter
75 ml tomato sauce
25 ml tomato paste
150 ml half and half cream
25 - 50 ml water if needed to thin out the sauce
1. Cut up the chicken breast into large cubes. In a small bowl put all of the spices and mix together with the olive oil. Add the chicken, coat, well and let the chicken sit and margarine at room temperature.
2. Place the rice and the water in a pot and add the salt and margarine. Bring to the boil and then lift the lid, stir once and let simmer on low heat with the lid on for 15 - 17 mins.
3. Chop up your onion and cook it in a pot with the butter for about 5 minutes on medium - high heat. Then add the chicken cubes and cook for about 10 minutes until they are almost cooked through.
4. Add the cream, tomato sauce and paste and stir. Cook for another 5 - 1o minutes on med-low heat. Add enough of the water to thin out the sauce if it is too thick. Taste the product and adjust the seasonings to your taste. Chop up fresh cilantro to garnish it and serve it over the rice.
** just to let you know, when i made this in class mine turned out very red, and the rest of the class' had more of a yellow color. so if you get either of those colours it should be fine. just as long as it tastes good, its good.
25 ml olive oil
10 ml each of chili powder and garam masala
15 ml sugar
5 ml salt
5 ml garlic/ginger paste
5 ml butter chicken powder and tandori masala
2 ml each of tumeric, cloves, coriander, and cumin
2 ml each of ghana jeero and cardomom
125 ml basmati rice
250 ml water
5 ml margarine
1 ml salt
1/2 onion, finely chopped
30 ml butter
75 ml tomato sauce
25 ml tomato paste
150 ml half and half cream
25 - 50 ml water if needed to thin out the sauce
1. Cut up the chicken breast into large cubes. In a small bowl put all of the spices and mix together with the olive oil. Add the chicken, coat, well and let the chicken sit and margarine at room temperature.
2. Place the rice and the water in a pot and add the salt and margarine. Bring to the boil and then lift the lid, stir once and let simmer on low heat with the lid on for 15 - 17 mins.
3. Chop up your onion and cook it in a pot with the butter for about 5 minutes on medium - high heat. Then add the chicken cubes and cook for about 10 minutes until they are almost cooked through.
4. Add the cream, tomato sauce and paste and stir. Cook for another 5 - 1o minutes on med-low heat. Add enough of the water to thin out the sauce if it is too thick. Taste the product and adjust the seasonings to your taste. Chop up fresh cilantro to garnish it and serve it over the rice.
** just to let you know, when i made this in class mine turned out very red, and the rest of the class' had more of a yellow color. so if you get either of those colours it should be fine. just as long as it tastes good, its good.
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