4 boneless skinless chicken breasts, cut into bite-size pieces
1 cup plain yogurt
1 tbl. fresh lemon juice
3 tbls. Rajah tandoori masala (See note)
2 tbls. Rajah garam masala, divided (See note)
2 tsps. cayenne pepper, divided, or to taste
2 tbls. minced fresh ginger, divided
2 tbls. minced fresh garlic, divided
3 tsps. salt, plus extra to taste
2 tbls. vegetable oil
1 large onion or 2 medium onions
1 large tomato or 2 medium tomatoes
2 tsps. butter
1 tbl. MTR pav bhaji masala (See note)
2 tsps. ground cumin
1 cup heavy cream
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs for garnish
1. Chop chicken into small, bite-size pieces.
2. In a large bowl, combine yogurt, lemon juice, tandoori masala, 1 tablespoon garam masala, 1 teaspoon cayenne, half the ginger, half the garlic and 2 to 3 teaspoons salt. Stir in chicken, make sure all pieces are covered in the red tandoori mixture, cover and refrigerate for 1 hour.
3. Put the oil into a skillet. Add entire contents ? the marinade and the chicken ? to the skillet. Stir-fry the chicken until the pieces are red with spices and very little liquid is left. Set aside.
4. Grind the onion in a blender until it is liquid and set aside.
5. Grind the tomato in a blender until it is liquid and set aside.
6. To make the sauce, melt butter in a large heavy skillet over medium heat. Saut? the remaining ginger and garlic in the butter.
7. Add remaining 1 tablespoon garam masala, pav bhaji masala, cumin, remaining teaspoon of cayenne and salt to taste. Stir in the onions and keep frying until the oil separates a bit.
8. Stir in tomatoes and cook on medium heat until sauce thickens, about 20 minutes. Add chicken and simmer for 10 minutes.
9. Stir in the cream and add cilantro, leaving a little for garnishing. Sauce should have the consistency of a gravy. If it’s too thick, add ? cup of water.
10. Transfer to a serving platter and garnish with fresh cilantro.
Note: These masalas are available at local Indian food stores. Rajah and MTR are brand names. Garam, tandoori and pav bhaji are different types of masalas.