- 1 lb chicken
- 1-1 1/2 Cup whole milk, plain yogurt
- Salt and Pepper to taste
- 1 teaspoon Garlic Powder
- 2 teaspoon turmeric
- 1 inch ginger, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 2 ounces unsalted butter
- 1 medium onion, thinly sliced into quarter rounds
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 4 ounces chicken broth
- 1 cup heavy cream
- Cilantro leaves for garnish (chopped if you like)
For the sauce.
I ran the ginger, garlic, and some salt through a small chopper until it was almost a paste. Assemble the spices in a small bowl, set aside.
Melt the butter in a large pan over med-high heat, toss in the sliced onions, cook until soft. Add garlic/ginger paste cook until fragrant. Add the spice mix and fry lightly. Add chicken broth, stir. Add cream, stir. This makes a VERY thick sauce. If you like it thinner (like I do) add some milk until the thickness desired. (can use all milk if no cream, if not thick enough, use cornstarch) Turn off heat and set sauce aside.
Heat the grill, remove chicken from marinade and cook on grill until chicken is cooked throughly. Remove from grill, return low heat to the sauce, add chicken to sauce, heat through, garnish and serve over rice.
I served this to our Pastor with Aloo gobi for the veggie. She loved it! So did the kids.