Ingredients:
Serves 4
Marinade;
1/2 C plain yogurt
1 Tbsp lemon juice
1 tsp turmeric powder
2 tsp garam masala
1/2 tsp cayenne pepper
1 tsp ground cumin
1 Tbsp fresh grated ginger
2 cloves garlic, crushed
1 1/2 lb chicken thigh fillets, cut into bite size pieces
Curry;
1 Tbsp vegetable oil
1 C tomato sauce
1 Tbsp sugar
1 1/4 tsp salt
1 C heavy cream
Directions:
In a blender or food processor, combine yogurt, lemon juice, turmeric, garam masala, cayenne pepper, cumin, ginger, and garlic. Blend until smooth.
Combine Marinade with chicken, in a bowl. Cover and refrigerate overnight, or up to 24 hours.
Heat vegetable oil, over high heat, in a large skillet. Add marinated chicken. Cook for 3 minutes, or until chicken is white all over (it doesn't really brown because of the Marinade).
Add tomato sauce, sugar, and salt. Reduce heat to low and simmer for 20 minutes.
Stir in cream and remove from heat.
Serve with basmati rice.
