- 1 Tbsp peanut oil, DIVIDED
- 1 shallot, finely chopped
- 1/4 white onion, chopped
- 2 Tbsp butter
- 2 tsp lemon juice, plus more for marinating
- 1 1/2 Tbsp ginger paste
- 1 1/2 Tbsp garlic paste or minced garlic
- 2 tsp garam masala, DIVIDED
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
- 1/4 cup plain yogurt
- 1 cup fat-free half and half
- 1 cup tomato puree
- 1/4 tsp cayenne pepper, or to taste
- 1 pinch salt
- 1 pinch black pepper
- 1 lb boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
- 1 Tbsp cornstarch
- 1/4 cup water
- 4 pieces of naan
- 1 2/3 cup white rice, uncooked
Marinate:
Chop up the chicken and toss with some lemon juice. Let marinate while you prepare the other ingredients, or up to overnight.
Rice: start the rice in a rice cooker according to package directions
Sauce:
Heat 1 tablespoon of the oil in a large saucepan over medium high heat. Saute the shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger and garlic, 1 teaspoon of the garam masala, chili powder, cumin, coriander, and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt, pepper, and cayenne. Remove from heat and set aside.
Chicken:
Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, stirring frequently, about 10 minutes Reduce heat, and season with 1 teaspoon of the garam masala and a few more pinches of cayenne. Stir in a few spoonfulls of sauce, and simmer unti liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Finishing:
Mix together the cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened. Meanwhile, heat up the naan. Serve with the naan over rice.
Makes 6 servings, 12 WW PointsPlus each NOT INCLUDING naan.
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