pureed tomatoes (passata) or canned crushed tomatoes
300 mL
1/4 cup
35% whipping cream
60 mL
1/2 cup
plain 2% yogourt
125 mL
2 tbsp
chopped fresh cilantro
30 mL
Method
Step 1
Season all sides of chicken with garam masala. Melt butter in large skillet on medium heat. Cook chicken 3 min. per side, or until golden brown. Transfer chicken to plate.
Step 2
Add onion, tandoori paste and ginger to skillet. Cook, stirring, 3 min. or until fragrant and onions start to soften.
Step 3
Stir in tomatoes and cream. Bring to a boil, then reduce heat to low. Add chicken back into skillet. Simmer 15 min. until chicken is cooked.
Step 4
Remove from heat. Stir in yogurt and garnish with cilantro. Serve with lime wedges and thinly sliced finger chili pepper, if desired.
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