This recipe resembles a dish from an Indian restaurant in my town. I love it. It's got a great unique flavor to it; garam masala is the spice used. Creamy - a favorite! Serve over rice.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
347 Calories
Recipe Instructions
Step 1
Heat the oil in a skillet over medium heat. Finely chop the onions and garlic in a blender or food processor, and cook in the skillet until tender. Puree the tomatoes and green bell pepper in the blender or food processor, and mix into the skillet. Season with salt, garam masala, and chili powder. Stir in the cream and butter, and continue cooking until heated through.
Step 2
Mix the chicken into the skillet. Cover, and simmer 20 minutes, or until chicken juices run clear.
Ingredients
¼ cup butter
2 tablespoons water
¼ cup vegetable oil
1 tablespoon salt
½ cup heavy cream
1 teaspoon chili powder
1 clove garlic
1 ½ onions, chopped
1 large green bell pepper
2 teaspoons garam masala
8 tomatoes
4 skinless, boneless chicken breast halves - cut into bite-size pieces
