Chicken Masala

Ingredients:

3-4 Chicken Breasts
1/2 C plain yogurt
2 T butter
1 1/2 C heavy cream
28 0z can diced tomatoes
1 large onion, dieced
4 cloves garlic, minced
2 in. chunk fresh ginger, peeled and minced
cumin
3 T Garam masala
ground coriander
kosher salt
1 T sugar
2 C Basmati rice

Optional:
fresh cilantro
chili peppers
turmeric for rice (if desired)


Directions:

Season the chicken breasts with kosher salt, and sprinkle both sides with coriander and cumin. Coat the chicken breasts completely with the yogurt. Set the chicken on a metal cooling rack over a foil-lines sheet and broil it for 5-7 minutes per side, until it begins to char on the edges.

Saute the onion in 2 T of the butter until slightly browned; add the garlic and ginger and add about 1 T kosher salt (use less if not using kosher salt). Add Garam masala and chilis (if you like it hot). Add diced tomatoes and sugar. Let simmer on medium heat for five minutes.

Add heavy cream. Chop up cooked chicken breasts and add to sauce. Add chopped cilantro if desired.

Serve with Basmati rice (cooked with turmeric if desired).


Source: The Pioneer Woman, thepioneerwoman.com