For a more traditional meal that’s full of flavour, try this Chicken Masala Saag recipe. Guaranteed to bring everyone to the dinner table!
- 1 pound Zabiha Halal Boneless Skinless Chicken Breasts, cubed
- 1 cup plain yogurt
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground turmeric
- 3 cloves garlic, minced
- 1/2 inch piece fresh gingerroot, minced
- 2 tablespoons vegetable oil
- 1 onion, diced
- 1/2 roasted red bell pepper
- 6 cashews
- 1 tablespoon butter
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3 whole cloves
- 1/2 teaspoon ground cardamom
- 1 cinnamon stick
- 2 tablespoons ketchup or tomato paste
- 1/4 teaspoon chili powder
- 1/4 cup 18% light cream
- 1 tablespoon kasoori methi (dried fenugreek leaves)
- Fresh cilantro
- Marinate chicken with yogurt, cumin, coriander, salt, chili powder, turmeric, garlic and ginger for 20 to 30 minutes. Remove chicken from marinade, discarding marinade.
- Grill or sauté chicken in skillet over medium heat for about 10 minutes or until cooked through; set aside.
- Make the sauce: In a skillet, heat half of the oil over medium heat; cook onion for about 15 minutes or until golden brown. Add bell pepper and cashews; cook for 2 minutes, stirring often. Remove from stove; let stand until cool enough to handle. Purée in blender, adding a few tablespoons of water if needed. Set aside.
- In skillet, heat remaining oil with butter over medium heat; cook cumin, coriander, cloves, cardamom and cinnamon, stirring constantly, for 2 or 3 minutes or until very fragrant. Add reserved bell pepper purée; sauté gently for 3 minutes. Stir in ketchup, chili powder, and salt to taste. Stir in cream.
- Crush kasoori methi with fingers; add to skillet and cook for 2 minutes. (If you like sauce with a thinner consistency, add a few more tablespoons of water and an extra splash of cream; simmer gently for 5 minutes.) Return reserved chicken to skillet, tossing well to coat with sauce.
- Season with salt and extra chili powder if desired. Garnish with cilantro.
Tip: Serve this dish with Naan or Basmati rice.
Tip: Kasoori methi (dried fenugreek leaves) is found in Indian grocery stores.