4 garlic cloves
A 2-inch piece fresh ginger, peeled and coarsely
1 small onion, coarsely chopped ¼ teaspoon cayenne pepper ¼ teaspoon garam masala (page 250)
¼ cup plain yogurt
2 tablespoons finely chopped fresh cilantro stems (tender, light green parts only; optional)
4 boneless skinless chicken breasts about 2 lbs cut crosswise into thirds
1 large red onion, cut into large chunks
4 garlic cloves
A 2½-inch piece fresh ginger, peeled and cut into
⅓ cup canola oil
A 1-inch piece cinnamon stick
1 teaspoon salt, or to taste
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon cayenne pepper
1½ pounds tomatoes, pureed in a food processor ½ cup heavy cream
For the marinade, combine the ingredients in a food processor and puree.
Toss the chicken with the marinade in a bowl and refrigerate at least 1 hour and up to overnight, if you can.
When the chicken has marinated, pure the onion, garlic, and ginger in a food processor and set aside.
Combine the oil and cinnamon stick in a large saucepan or casserole over medium-high heat. Cook, stirring, until the cinnamon stick unfurls, 1 to 2 minutes. Add the onion puree and salt, and cook, stirring, until it turns light golden brown, about 20 minutes. Keep a cup of water beside the stove while the onion cooks. As the onion begins to stick, add water, about 1 teaspoon at a time, and scrape the bottom of the pan with the spoon to pull up the browned bits and keep the onion from burning.
Add the coriander, cumin, turmeric, and cayenne and cook, stirring, 1 minute. Add the pureed tomatoes, give the sauce a stir, and simmer until the oil separates, about 10 minutes. Add the cream, bring to a simmer, and take the sauce off the heat.
Heat the oven to 350°F. Lift the chicken breasts out of the marinade and arrange them in a single layer on a drip tray or, in a pinch, a foil-lined baking sheet. Remaining marinade may now be discarded. Cover with aluminum foil and bake until tender, 15 to 20 minutes. Then put them into the pan with the sauce and stir gently. Warm over medium heat 5 minutes. Taste for salt and serve hot.
Source Indian Home Cooking
Saran & Lyness