- 20 mins
- 58 mins
Ingredients
- 2 tbsp Canola or Vegetable Oil, divided
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 tbsp [15 mL] ginger, finely chopped
- 2 tbsp [30 mL] butter
- 2 tsp [10 mL] lemon juice
- 1 tsp [5 mL] of each; garam masala and cumin
- ¼ tsp [1 mL] cayenne pepper
- 1 cup [250 mL] tomato sauce
- 1 cup [250 mL] Carnation® Regular, 2% or Fat Free Evaporated Milk
- ¼ cup [50 mL] plain yogurt
- salt and pepper to taste
Preparation
Step 1
Heat 1 tbsp (15 mL) oil in a large saucepan over medium-high heat. Cook chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
Heat remaining oil in a large saucepan over medium-high heat. Sauté onion, garlic and ginger until soft and fragrant. Stir in butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often.
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.
TIPS:
• Serve with naan or over steamed rice.
• Make this dish as mild or as spicy as you like by adjusting the amount of cayenne pepper.