— Easy to Make —-

Ingredients :

1 kg Chicken fillets (Thighs / Breast) I sometimes use both.

Oil

1-5 fresh red chillies to taste (optional)

0.5–1 ts chilli powder (Do this to your heat preference)

2 large onions

3 Tb paprika

1/2 Tb Coriander Powder

1/2 Tb Cumin

3/4 cup tomato sauce.(Yes it sounds dodge but wait till you taste the end result)

200ml Cream

2 ts crushed garlic

0.5 ts crushed ginger

(Pre-Hint : Add the chicken a bit at a time. It helps the pan maintain it’s heat. Otherwise the chicken mass can absorb all the heat then when the juices run you end up boiling the chicken pieces instead of searing them in the pan)

Serve with Basmati Rice (See method below)

or fettuccine (Although an indian type dish I’ve found it’s quite nice with pasta too)

Method :

Prep:

Slice onions first into long slivers ~0.5cm thick.

Cut chicken into large pieces (~halve the thighs ~thirds of breast) once again size it to your liking.

Heat oil in large frypan (Med-high heat) and add onions and fresh chilli(If used).
Keep onions moving around in pan so they don’t burn.
Two minutes later add the ginger, garlic and onion. Keep stirring for another 2 minutes.
Add the spices Fry for 5 mins.
Turn up heat and add chicken. Every minute or so move the chicken around the pan. Add a little oil if it starts to stick.
Using a utensil that will not ruin your frypan, keep scraping and stirring the bottom of the pan. This will lift the spices and stop them from burning and sticking to the bottom while coating the chicken at the same time.
When the chicken is almost cooked add the tomato sauce. Cook until the sauce caramelises and starts to stick to the base and needs to be scraped off.
Turn heat down and add the cream and stir through. Turn the heat off as soon as it’s all mixed and sauce has slightly thickened.