INDIÁN CHICKEN KORMÁ RECIPE

INDIÁN CHICKEN KORMÁ RECIPE

INGREDIENTS

• 6 chicken thighs boneless ánd skinless
• 2 táblespoons tomáto páste
• 1 táblespoon sized piece of fresh ginger peeled
• 2 cloves gárlic
• 1 táblespoon gárám másálá
• 1/4 teáspoon crushed red pepper
• 1/2 teáspoon pápriká
• 1 teáspoon ground cárdámom
• 1/2 teáspoon kosher sált
• 1/2 teáspoon turmeric
• 1/2 cup álmonds
• 3/4 cup greek yogurt
• 1 táblespoon cánolá oil
• 3 táblespoons butter
• 1 yellow onion diced
• 1/4 cup heávy creám

INSTRUCTIONS

• Note: click on times in the instructions to stárt á kitchen timer while cooking.
• Cut the chicken thighs into smáll 1 1/2 to 2 inch chunks ánd put them in á lárge bowl.
• Ádd the tomáto páste, ginger, gárlic, gárám másálá, crushed red pepper, pápriká, cárdámom, sált, turmeric ánd álmonds into á food processor on high
• speed until completely smooth.
• Ádd the mixture to the bowl with the chicken álong with the yogurt ánd mix well.
• Cover ánd refrigeráte for 1-2 hours.
• Ádd the cánolá oil ánd butter to á lárge cást iron skillet or heávy skillet on medium high heát.
• Ádd the onions ánd cook for 5-7 minutes, or until just cárámelized.
• Ádd in the chicken ánd cook for 12-15 minutes or until the chicken is cooked through.
• Ádd the heávy creám to the skillet ánd mix well, cooking for án ádditionál 3-4 minutes.
• Full recipe @ Nutritions>> @-dinnerthendessert.com