1 TB tomato paste, plus more to taste and for deeper color
2 tsp garam masala
2 tsp. tandoori masala or 1 TB sweet paprika (optional)
2 Cups heavy cream
White Rice
Instructions
Sprinkle garlic poweder, salt and garam masala
over chicken in bowl. Cover and chill for 2 hours
to overnight.
Preheat oven to 400.
Place chicken pieces in baking dish and cover with
foil. Cook for 25-30 minutes.
In saucepan heat butter, garlic, and ginger.
Fry for 30 seconds then add tomato paste until
desired color and taste is reached. Cook while
whisking 1 minute. Add garam masala, tandoori
or paprika. Cook for 30 sec. more. Whisk in
some chicken cooking liquid and add CREAM and
whisk til smooth.
Add chicken to sauce and simmer on low 10 min.
Serve with white rice.
Originally Submitted
12/26/2016
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