Ingredients:
- 1/2 cup of butter
- 1 onion, minced
- 1 tablespoon minced garlic
- 1 (15 ounce) can tomato paste
- 3 cups Coconut milk
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
- 2 tablespoons tandoori masala
Directions:
- Preheat oven to 375 degrees F (190 degrees C). Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly it's dark brown, about 15 minutes.
- Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato paste, coconut milk, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in onions and garlic mixture.
- Toss cubed chicken breast with coconut oil until coated, then season with tandoori masala and spread out onto a baking sheet. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and cook for 5-7 minutes before serving. Serve over hot steamed basmati rice or with Naan bread. Enjoy!
- Note: This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. You can make large quantity of sauce and freezes it for next time.
No comments:
Post a Comment