Ingredients
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2 tablespoons vegetable oil, divided into two
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1 lb boneless skinless chicken thighs, cut in bite-size pieces
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1 onion, chopped
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2 garlic cloves, finely chopped
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1 tablespoon ginger, finely chopped
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2 tablespoons butter
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2 teaspoons lemon juice
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1 teaspoon garam masala
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1 teaspoon cumin
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1/4 teaspoon cayenne pepper
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1 cup tomato sauce
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1 cup Carnation Evaporated Milk
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1/4 cup plain yogurt
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salt and pepper
Instructions
- Heat 1 tbsp oil in a large saucepan over medium-high heat. Cook the chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
- Heat the remaining oil in a large saucepan over medium-high heat. Sauté onion, garlic and ginger until soft and fragrant. Stir in the butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in evaporated milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often to avoid burning.
- Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.
- Serve on a bed on basmati rice and or Indian bread and garnish your chicken dish with chopped cilantro.