| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Indian | Taste, Chicken and | 4 | Servings |
INGREDIENTS
| 1 | Whole chicken breast, skinless and boneless, thinly sliced | |
| 4 | tb | Ghee |
| 2 | Garlic cloves, minced | |
| 1 | Onion, minced | |
| 2 | Green chiles, seeded and minced | |
| 3 | sl | Ginger, minced |
| 1 | ts | Garam masala (available in Indian grocery stores) |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Chili powder |
| 1 | ts | Turmeric |
| 2 | ts | Ground coriander |
| 1 | tb | Vinegar (up to 2) |
| 2 | tb | (heaping) sour cream |
| 1 | ts | (heaping) tomato paste |
| 3/4 | c | Chicken stock |
INSTRUCTIONS
Recipe By : Taste Show # TS4756 Saute chicken in 2 tablespoons ghee for 1 minute. Add garlic, onion, chiles and ginger and saute for 5 minutes. Meanwhile, combine garam masala, cumin, chili powder, turmeric and coriander. Add vinegar, a little at a time, until it forms a paste. In a small saucepan heat remaining ghee. Add spice paste and saute until fragrant, 1 to 2 minutes. Pour over chicken. Add sour cream, tomato paste and stock. Stir to make a thick sauce. Cover and simmer 30 minutes. Serve over Basmati rice pilaf. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@compuserve.com> on 97
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