This is one of my favourite dishes, it has a lot of ingredients but collecting them all is worth the effort. The chicken can be omitted or substituted if you are a vegetarian. It contains a small amount of chilli that does not overpower the dish.
1 kg cubed chicken
3 tbs butter
1 diced onion
1 tbs ground ginger
garlic to own taste
1 tsp cumin
1 tsp garam masala
1 tsp ground coriander
½ teaspoon chili powder
½ teaspoon turmeric
1 cinnamon stick
salt to own taste
¼ cup chicken broth
1 cup diced tomatoes
1 tsp sugar
1 cup cream
MARINADE:
2 tablespoons fresh lemon juice
2 teaspoons garam masala
1 tablespoon cumin
1 cup plain yogurt
Marinate chicken in the marinade, 30 min or preferably overnight.
Remove chicken from marinade allowing excess to drip off. Brown chicken in 1 tablespoon olive oil or vegetable oil until browned on both sides, about 6 minutes. Remove from pan and set aside.
Melt butter over medium heat, cook onions until tender. Add the ginger, garlic, and spices and cook 1 minute or until fragrant.
Add chicken broth, browned chicken, crushed tomatoes and sugar. Simmer 10 minutes or until slightly thickened. Add cream and cook an additional 5 10 minutes. Discard cinnamon stick.
Serve with rice or naan bread. I tend to prefer peshwari naan.
How about that, Walter, no alcohol mentioned?