"This recipe resembles a dish from an Indian restaurant in my town. I love it. It's got a great unique flavor to it; garam masala is the spice used. Creamy - a favorite! Serve over rice."more
cup vegetable oil
large green bell pepper
teaspoons garam masala
teaspoon chili powder
cup heavy cream
skinless, boneless chicken breast halves - cut into bite-size pieces
1.Heat the oil in a skillet over medium heat. Finely chop the onions and garlic in a blender or food processor, and cook in the skillet until tender. Puree the tomatoes and green bell pepper in the blender or food processor, and mix into the skillet. Season with salt, garam masala, and chili powder. Stir in the cream and butter, and continue cooking until heated through. 2.Mix the chicken into the skillet. Cover, and simmer 20 minutes, or until chicken juices run clear.