1. Sauté the onions and chilies in butter on medium heat until onions turn clear, add some water if it starts to brown too much (approx 15 mins). 2. Add the garlic and sauté another 5 minutes. 3. Add the chopped tomatoes and cook for 15 minutes, stirring often. 4. Meanwhile, place the chicken breasts on a baking rack and bake in a 350 degree oven for 25 minutes or until fully cooked through but not browned. 5. Let chicken cool then cut into bite sized cubes. 6. Pour the mixture from saucepan into a blender and puree for 1 minute or until very smooth, again add some water if mixture is too thick. 7. Place the puree mixture back in the saucepan and back on the stove, and add ground chili, ground cumin, garam masala, tandoori paste, cubed cooked chicken and tomato paste. 8. Add approximately ½ cup water. 9. Cook for 20 minutes on low/medium while stirring constantly, add more water if too thick while cooking. 10. Combine the half and half and sour cream and blend till smooth. Add to the sauce pan and stir on low, constantly stirring for 15 or until reduced to a thick curry. 11. Add salt to taste. 12. Garnish with fresh coriander. 13. Serve with Basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
