1lb boned & skinned chicken pieces
1/2tsp ea, ground: Cumin, Coriander, Turmeric, Ajwain, Cinnamon
1tsp ground hot Curry
1/8c lemon juice
vegetable oil for sautéing
1tsp ea, paste: Garlic, Ginger, Red Chili
1can fire-roasted crushed tomatoes
1/4c melted butter
Basmati rice, prepared
Marinate chicken in Ziploc bag of gound spices and lemon juice for 30min.
Heat oil in heavy skillet or Dutch oven.
Add contents of Ziploc bag and cook til chicken is browned.
Blend pastes of spices into tomatoes and add to chicken.
Heat through, then add cream.
Stir to blend well, reduce heat and simmer 30min til chicken is tender and sauce thickens, stirring occasionally.
Finish with melted butter, stir to blend and serve over Basmati Rice.
Pairs Well With
You like Indian food? Hot stuff? Then make this- it'll set your dining table on FIRE.
I thought it was commical that you consider your recipe "Firy Hot,"
because when I make chicken curry I use 1/2 tablespoon Madras Curry, since my wife doesn't like it too hot , than I put a teaspoon or more of a sambal ( Indonesian hot pepper paste) on my plate.
Happy New Year!