3-4 chicken breasts
1/2 cup plain yogurt
2 tablespoons unsalted butter
1 large white onion, chopped
4 garlic cloves, minced
about a 2 inch piece of ginger, minced
1 tablespoon salt
3 tablespoons Garam Masala (If you cannot find Garam Masala, take 3 tablespoons of a mixture of 1 tablespoon ground coriander, 1 tablespoon ground black pepper, 1 tablespoon ground cayenne pepper, 1/4 teaspoon fennel seed, 1 tablespoon ground ginger, and 1 tablespoon ground cardamom)
28 ounces crushed tomatoes
1 tablespoon granulated sugar
1 1/2 cups heavy cream
2 cups basmati rice
1/2 cup chopped cilantro
Preheat the oven to 350˚F on the broil setting. Line a baking sheet with aluminum foil and place a wire cooling rack on top of the foil.
Season the chicken with salt, coriander, and cumin on both sides. Cover the seasoned chicken with the plain yogurt and place on the wire cooling rack. Place in the oven about 10 inches under the broiler, cooking the chicken about 5-7 minutes on each side.
Melt the butter on the stove over medium heat. Add the onion and cook until lightly browned. Then, add the garlic, ginger, and salt and let cook. Add the Garam Masala (or the alternative mixture if you don't have/can't find it). Next, add the tomatoes and the sugar. Let simmer for about 6 minutes.
Meanwhile, cook 2 cups basmati rice according to the directions on the packaging.
Add the heavy cream to the sauce and stir until well combined. Cut the cooked chicken into small pieces before adding. Finally, add the cilantro.
Source: adapted from The Pioneer Woman.
Tastes great with Naan!