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Servings: 4 servings
Cooking time: 25 min
This delicious Masala is great with chicken or chickpeas! Perfect for nights when time is running short. Pair with rice or naan and you're all set!
INGREDIENTS:
Cook time: 20 min
1 1/2 pounds of boneless, skinless chicken thighs cut into 1-2 inch chunks OR substitute chicken with two 15 oz cans of drained chickpeas
1/2 onion diced
3 tablespoons of tomato paste
3 cloves garlic: peeled and minced
2 inch knob of ginger, freshly grated
1 1/2 teaspoons of garam masala
1 1/2 teaspoons of chili powder OR 1 minced fresh hot chili pepper
1 1/2 teaspoon of ground tumeric
One 15 oz can of tomato sauce or tomato puree
1 cup of chicken stock or vegetable stock (vegetarian)
1 cup of cauliflower florets
1/2 cup of heavy cream
Ghee or coconut oil for cooking
Salt
Fresh cilantro for garnish (Optional)
DIRECTIONS:
Toss the diced chicken with some salt
Preheat a large pan over medium for a minute, add a spoonful of ghee or coconut oil and let warm for about 30 sec. Add the chicken and the onion into the pan and saute until onions are soft and chicken is lightly golden
Stir in the tomato paste, garlic, ginger, turmeric, garam masala, and chili powder and cook for 30 sec until fragrant
Add in the tomato sauce, chicken stock, and cauliflower florets. Simmer for 10-15 minutes until the sauce is thickened and the cauliflower is cooked.
Remove from heat and stir in the heavy cream. Garnish with cilantro and enjoy with rice and naan!
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