I’ve cooked it several times and it’s a success at home. It’s very convenient to make on those days when you have many things to get done and don’t have the time for peeling and chopping. I got this recipe from a Shahzad Husain cook book. And I’ve pasted it below. I tend to use more tomato paste because I like more curry/gravy with my chicken. I’ve also made this recipe using regular yogurt and it turns out great. BUT…not too long ago, I tried making it with **Greek-style yogurt **(easily found from local grocery store) and it have a richer texture to the gravy. Greek-style yogurt is more creamier, tangier, thicker, and healthier than the reg yogurt. Here’s the recipe:
Ingredients
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1 1/2 lb Chicken, skinned,boned&cubed
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4 tb Corn oil
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3 tb Tomato paste
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1 ts Garlic paste
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1 1/2 ts Garam masala
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1 ts Chili powder
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1 ts Salt
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2 tb Light cream
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2 tb Greek style yogurt
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2 tb Fresh coriander(cilantro),
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2 Fresh green chilies, chopped
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1/2 ts Sugar
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2 tb Mango chutney
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1/4 pt Water
**Instructions** In a mixing bowl, blend the tomato paste, yougurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar. Heat the oil in a kahari. Lower the heat slightly and pour the spice mixture. Bring to the boil and cook for 2 minutes, stirring occasionally. Add the chicken pieces and stir until they are well coated. Add the water to thin the sauce slightly. Continue cooking for 5-7 minutes, or until the chicken is tender. Finally, add the fresh chillies, cilantro and cream, and cook for a further 2 min until the chicken is cooked through.
(The end result looks a bit like butter chicken/chicken tikka masala with a reddish-orange creamy gravy).