About Cooking Outdoors
This is a great recipe to cook hanging over the file in a cast iron pot or dutch oven. Makes 6 servings.
For chicken & marinade:
2.2 lbs Boneless, skinless chicken breast cut in 1" - 2" cubes
2 Tbsp Lemon juice
2 cloves Garlic, minced
1 Tbsp Garam masala
1 tsp Kosher salt
¼ cup Vegetable oil
2 ½ cups Chopped onion (about 2 medium)
2 Tbsp Coarsely chopped garlic
2 Tbsp Garam masala
2 tsp Paprika
¼ tsp Cinnamon
2 tsp Kosher salt
2 cups Diced canned tomatoes
¾ cup Heavy (35% or whipping) cream
2 Tbsp Butter
Chopped cilantro, to garnish (optional)
Combine all ingredients in a zip-loc bag or shallow baking dish, massaging the marinade into the chicken. Let stand at room temperature while you prepare the sauce, or marinate in the fridge overnight.
Heat oil over medium heat in a large saucepan or dutch oven. Add onions and slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy or browning quickly.
Add garlic and cook until fragrant, about 1 minute. Stir in garam masala, paprika, cinnamon and salt; cook 1 minute more. Add tomatoes; cook 2 minutes, then add cream. Add chicken to the sauce, cover, and simmer over medium-low heat until cooked through, about 15 minutes.
Stir in butter, taste and add more salt to taste. Serve sprinkled with cilantro, if desired.
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