| 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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