Family Tested & Approved
olive oil, extra virgin
white onion, chopped fine
cayenne pepper, to taste
chicken breats, cubed
Heat oil in a large saucepan over medium heat. Saute onions until soft and translucent. Stir in lemon juice, butter, ginger-garlic paste, 2 teaspoons garam masala, and cumin.
Cook, stirring for about two minutes. Add tomato sauce and blend in and cook for another two minutes. Stir in yogurt and half/half.
Reduce heat and simmer for 5 min. Remove and set aside
Heat 1 Tbls oil and a teaspoon butter in large skillet over medium heat
Cut Chicken into cubes and cook about 10 minutes
Reduce heat and add 1 teaspoon garam masala and a dash of cayenne.
Add your sauce to the chicken and cook on low till chicken is no longer pink inside.
Serve over Basmati Rice and garnish with fresh cilantro.