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This file contains hidden or bidirectional Unicode text that may be interpreted or compiled differently than what appears below. To review, open the file in an editor that reveals hidden Unicode characters. Learn more about bidirectional Unicode charactersOriginal file line number Diff line number Diff line change @@ -1,41 +1,49 @@ ## Ingredients - 2 Chicken Breasts small chunks - 3 EL butter - 10 small tomatoes (or 1 cup tomato sauce) - 1 cup tomato sauce - 1 onion (medium cubes) - 3 cloves garlic (smashed) - 2 EL Ginger (or ginger puree) - 30g Cashews (a handful?) (I also used some peeled almonds but whatever you have I guess) - 200ml cream - 2 TL cumin seeds - 1.5 TL coriander powder - 1 TL Garam Masala - Salt ## Directions You can cook the chicken and the sauce at the same time or the sauce, then when the sauce is simmering do the chicken, whatever makes the most sense to you. If you're using chicken breast (my kids prefer, though I am more of a thigh man), cooking separate ensures tender meat. ### Chicken Saute chicken on high heat until browned on all sides but not entirely cooked through. If not entirely brown but almost cooked through, undercooking it is more important than browning it. Using a hot pan will help with this. When cooked 3/4 way through, pull out onto a plate or something and reserve juices to add back to sauce. ### Sauce Saute cumin seeds, coriander and butter on medium low to medium heat until starts smelling good. Add onions and saute until soft (5-7 mins?) then add garlic and cashews. Add most of the rest: tomatoes, tomato sauce, ginger, Garam Masala, maybe a teaspoon of salt (or less, can be adjusted later) to the pan and simmer for 10-15 mins. If everything seems cooked and together, add cream and blend until smooth. I have seen people use a tight Sieb afterward to get the tomato peel out and really smooth it up. ### Finishing Add chicken and any chicken juice in the pan or on the plate back to the sauce, stir. I normally cook the chicken for a couple minutes if it needs to be cooked through, but normally, getting it back up to heat and letting it sit ready for serving should be enough to finish cooking it. Salt to taste. -
Mar 18, 2021 . No changes.There are no files selected for viewing
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Mar 18, 2021 .There are no files selected for viewing
This file contains hidden or bidirectional Unicode text that may be interpreted or compiled differently than what appears below. To review, open the file in an editor that reveals hidden Unicode characters. Learn more about bidirectional Unicode charactersOriginal file line number Diff line number Diff line change @@ -0,0 +1,41 @@ ## Ingredients 2 Chicken Breasts small chunks 3 EL butter 10 small tomatoes (or 1 cup tomato sauce) 1 cup tomato sauce 1 onion (medium cubes) 3 cloves garlic (smashed) 2 EL Ginger (or ginger puree) 30g Cashews (a handful?) (I also used some peeled almonds but whatever you have I guess) 200ml cream 2 TL cumin seeds 1.5 TL coriander powder 1 TL Garam Masala Salt ## Directions You can cook the chicken and the sauce at the same time or the sauce, then when the sauce is simmering do the chicken, whatever makes the most sense to you. If you're using chicken breast (my kids prefer, though I am more of a thigh man), cooking separate ensures tender meat. ### Chicken Saute chicken on high heat until browned on all sides but not entirely cooked through. If not entirely brown but almost cooked through, undercooking it is more important than browning it. Using a hot pan will help with this. When cooked 3/4 way through, pull out onto a plate or something and reserve juices to add back to sauce. ### Sauce Saute cumin seeds, coriander and butter on medium low to medium heat until starts smelling good. Add onions and saute until soft (5-7 mins?) then add garlic and cashews. Add most of the rest: tomatoes, tomato sauce, ginger, Garam Masala, maybe a teaspoon of salt (or less, can be adjusted later) to the pan and simmer for 10-15 mins. If everything seems cooked and together, add cream and blend until smooth. I have seen people use a tight Sieb afterward to get the tomato peel out and really smooth it up. ### Finishing Add chicken and any chicken juice in the pan or on the plate back to the sauce, stir. I normally cook the chicken for a couple minutes if it needs to be cooked through, but normally, getting it back up to heat and letting it sit ready for serving should be enough to finish cooking it. Salt to taste.