Chef Benny Doro

Details

• Prep Time:
  15 min
• Cook Time:
  45 min
• Ready Time:
  60 min

Ingredients

• 2-1/2 lb boneless, skinless chicken thighs
• 3 cloves garlic chopped
• 1 inch piece of ginger chopped
• 3/4 teaspoon chili powder
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 3 tbsp garam masala
• 6 cardamom pods, lightly crushed
• 1 medium onion chopped
• one small can of tomato paste and one fresh tomato
• 1/2 cup half and half
• 1/2 cup chicken stock more if needed
• 1/4 cup blanched almonds
• fresh cilantro
• olive oil
• juice of half a lime

Directions

Start to marinate the chicken in a tablespoon of chopped garlic, ginger, the lime juice and a little olive oil. You can let this sit overnight or 30 min if your short of time it will still be good.

In a food processor blend the ginger and garlic and fresh tomato together to form a paste, separately finely chop the almonds in the food processor.

Combine the garlic mixture, the almonds,  chili, cloves, cinnamon, garam masala, cardamom pods and set aside.

Hot pan olive oil start to saute the onions with a little kosher salt until they are just starting to caramelize then add the chicken and cook for ten min or so stirring often. Now add the tomato paste and cook it for about 5 min to get the rawness out of it.

Now add the garlic/ginger paste, add the chicken stock and start to cook low medium heat for about 30-45 min adding more chicken stock if needed. You want this to be a pretty thick paste. Check for seasoning it may need a little salt depending on your chicken stock.

Turn off the heat and add the 1/2 and 1/2 stir until incorporated and let sit for 5 min.

Serve with some basmati rice and fresh cilantro or without the rice for a low carb meal.

Enjoy

Benny

NOTE: garam masala can be found in most good supermarkets like Whole Foods or of course a Indian food store.