This was found on allrecipes.com. The original recipe called for a whopping 7 teaspoons of salt! We cut that considerably when we made it, and it was delicious, but still very salty. This version is salted to taste. We served this with basmati rice and it was yummy!
Recipe From food.com
Provided by Carianne
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
No curry night would be complete without this classic. If you cant find tandoori paste then mic together 1 tbsp of tomato puree with 3 tbsp garam masala.
Recipe From food.com
Provided by Pink Penguin
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
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Combine the cubed chicken with the yogurt, lemon juice, ginger, garam masala, salt, paprika, turmeric and garlic and stir until well-coated. …
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Combine the cubed chicken with the yogurt, lemon juice, ginger, garam masala, salt, paprika, turmeric and garlic and stir until well-coated. …
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- For the chicken marinade: Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, ginger, garam masala, salt, paprika, turmeric and garlic and stir until well-coated. Cover and refrigerate for at least 1 hour, or up to overnight.
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Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam …
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Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean …
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Add garlic & jalapeno; cook 1 minute. Stir in coriander, cumin, paprika, garam masala & salt. Stir in tomato sauce. Simmer 15 minutes. Stir in cream; simmer to thicken- …
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For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
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For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
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Steps 7
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Cook until translucent and fragrant, 3 to 4 minutes. Add the tomato paste, paprika and garam masala. Cook for 2 to 3 minutes to toast the spices and cook the tomato paste. Add the …
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Whisk together the yogurt, spices, garlic and ginger in a large baking dish. Add the chicken and turn to coat in the mixture. Cover and refrigerate for at least 8 hours and up to 24 hours.
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