3 lbs buttermilk marinated chicken breast medallions
6 TBS usli ghee
1 cup slivered almonds
2-3 @ onions, medium, cut to very thin crescents
Masala, ground smooth:
2 @ onions, medium
1 TBS coarsely chopped garlic
1 TBS coarsely chopped fresh ginger
1/2 tsp fennel seeds
1/2 tsp fenugreek seeds
Mixed in a bowl:
1 TBS coriander, ground
1 TBS cumin, ground
1 tsp turmeric, ground
1/2 tsp cayenne powder or equivalent
2 tsp chicken bouillon, powder, or chicken base
1 tsp salt
2 cup hot water
2-3 @ tomatoes, large, ripe, peeled, seeded and diced or
crushed (about 30 ozs), fresh or canned
1 cup green peas, frozen
1 cup yogurt or sour cream
1 tsp garam masala
1/2 cup lightly chopped fresh cilantro, mint or parsley leaves
1. Cut chicken breasts into medallions and marinate overnight in
2. Melt the ghee over a low moderate heat, in a good sized
heavy pan that has a cover. Add the almonds and stir as
they become golden. Remove to a plate with a slotted spoon.
3. Add the crescent cut onions to the hot ghee, mix and stir
until they are quite browned, but not burnt. You can raise
the heat, but turn it down coming into the end, as brown
can go to burnt faster than you might think.
Remove the onions to a plate.
Remove pan from heat.
4. Prepare the masala by grinding the onion, garlic, ginger,
1/4 roasted almonds, 1/4 fried onions together in the WMD
of your choice.
5. Return the pan to heat.
At a medium temperature, add the fennel and fenugreek seeds.
At the first sign of fenugreek browning, add the masala,
and cook for several minutes, while stirring.
6. Add the bowl of spices, and mix in quickly. You should have
a fairly thick paste. A little past the point of its
stick. Scrape and mix with alacrity. Just when things
look like they may get out of hand, start adding the hot
water a few TBS, approximately, at a time, until it is
all added. You should have a thick, reddish brown sauce.
Wasn't that fun? Did your heart race just a little?
7. Add the chicken pieces, and mix well. Bring to a simmer,
then cover and reduce the heat so it stays merely at a
steaming temperature. Cook this way for 20-30 minutes.
8. Add the tomatoes and peas, cover and cook 15-20 minutes.
9. Stir in the yoghurt or sour cream, bring up to simmer
temperature while stirring.
10. Serve "garnished" with garam masala, the remaining
roasted almonds, fried onions and chopped fresh cilanto,
and rice, preferably Basmati rice.
1. We're not into notes, yet.
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Created: June 24, 2007
Last Updated: January 28, 2010