This is an Indian dish but so mild (if you don't add the heat) that picky eaters like my husband and brother-in-law like it. It does not have a strong spicy flavor. I can see children enjoying this lovely dish. I adapted this to make it easy and quick to prepare. I like to use boneless skinless chicken thighs. 6 thighs makes about 4 cups of cooked chicken. I have also made it by boning a rotisserie chicken to make my 4 cups of chicken. Rotisserie chicken makes a very quick dish with no loss of flavor.
If you are using raw chicken toss 6 chicken thighs or 3 breasts cut into 3 pieces each in 1 T. oil and some garlic powder. Broil on a cookie sheet until lightly brown, turning to brown both sides. Remove from oven. Continue to broil the drippings in the pan for a minute or two to make some nice brown crusty drippings (but don't burn). Remove from the oven and add 1 cup of water to loosen the flavorful drippings and save to pour into the sauce. If you are using a rotisserie chicken boil the bones and skin and use 1 cup of the strained broth for the sauce. Cut up the cooked chicken into bite size pieces making 4 cups.
Grate 5 cloves of garlic into a large saucepan with 3 T butter. Add 1/2 chopped onion (about 1 scant cup) Cook and stir in the butter until the onions and garlic start to brown. Add 1 tsp salt, 1/2 tsp. black pepper and 1 - 14 oz can of petite diced tomatoes and 1 small can of tomato sauce. Use an immersion blender and crush the sauce until it is a bit smoother. Add your 1 cup of broth. Add:
1 tsp. ground Coriander
1 tsp. ground Cardamon
1 tsp ground Cumin
1/2 - 1 tsp. Garam Masala (optional, only if you like a little more spice)
1/4 tsp. cayenne pepper (most people can tolerate this much but could be eliminated)
Juice from one small lime
Add the chicken and simmer for 25 minutes - If using rotisserie chicken don't add until the last 10 minutes. Add 3/4 cup whipping cream and heat through Serve over white or basmati rice with chopped cilantro on top if desired. Makes 6 servings.
