This is great tasting comfort food. So smooth and tasteful and makes great leftovers. It comes from an adaptation by Sam Sifton of a Amandeep Sharma receipe in the NYTimes. We used diced chicken breast for this version but the original calls for chicken thighs. You can dial up the spice level by using more or stronger chilis – this version is somewhat mild.
For this you’ll need: 1-1/2 cups full-fate greek yogurt, 1-12 Tbsp turmeric, 2 Tbsp ground cumin, 1 tsp cumin seed, 1 Tbsp garam masala, 2 Tbsp lemon juice, 2-3 pound chicken breast (diced into 1″ pieces), 1 stick unsalted butter, x2 medium onions (peeld and diced), 2″ piece of cinnamon stick, x4 garlic gloves (peeled and grated), 3″ piece of ginger (peeled and grated), x2 medium tomatoes (diced), x1 green chili (anaheim or jalapeno; seeded and diced), 2/3 cup chick stock, 1 cup heavy cream, 1-1/2 tsp tomato paste, salt.
In a bowl large enough to hold the diced chicken combine the yogurt, lemon juice, ground cumin, garam masala and turmeric. Mix well and then add the chicken pieces – covering well. Cover the bowl with wrap or foil and place into the fridge for at least an hour.
In a high sided skillet melt the butter over medium/low heat until it starts to foam. Be careful not to burn it, so watch the heat level. Add the chopped onion, stir well to combine and cook until the onion is just turning translucent, about 10 mins. Add the cumin seeds, grated garlic and ginger, stir well and allow to cook over medium heat until the onions start to brown – about 10 mins. Add the chopped chili, cinnamon stick, chopped tomatoes and some salt and stir well to combine. Cook until the chilis start to soften, about 10 mins.
Add the chicken and its marinade, stir well to combine everything and allow to heat through for about 5 minutes. Add the chicken stock, bring the whole thing to a boil and then reduce the heat to a gently simmer and allow to cook down uncovered, until reduced, for about 30 mins.
Stir in the cream and tomato paste, stir well, and simmer for another 10 mins. Turn off the heat and allow the whole thing to sit, covered, for 10-15 mins just to settle all of the flavors.
Serve over rice.
