Indian Chicken And Mushrooms In Spiced Tomato Cream Recipe

Ingredients for Indian Chicken And Mushrooms In Spiced Tomato Cream

• Vegetable Oil
• Dried Red Chili Pepper
• 4 cloves
• 1 cinnamon stick
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Fresh Ginger
• Boneless Chicken Breast
• 8 ounces mushrooms, sliced
• Cayenne Pepper
• Ground Coriander
• Ground Cardamom
• Ground Cumin
• 1/2 teaspoon turmeric powder
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• Evaporated Milk
• 1 teaspoon garam masala
• 1/4 cup chopped cilantro

How to Make Indian Chicken And Mushrooms In Spiced Tomato Cream

1. Heat 1 tablespoon of oil in a large saucepan over medium heat.
2. Add 1-2 small dried red chilies, 4 cloves, and 1 cinnamon stick. Heat until fragrant (about 30 seconds).
3. Add 1 medium onion, chopped, and cook for 1-2 minutes. Then add 1 inch ginger, grated, and 2 cloves garlic, minced, and cook for 1 more minute.
4. Add 1 pound boneless, skinless chicken breasts, sliced, and cook for 4 minutes, until lightly browned.
5. Add 8 ounces mushrooms, sliced; 1/4 teaspoon cayenne pepper; 1 tablespoon coriander powder; 1/2 teaspoon cardamom powder; 1 teaspoon cumin powder; 1/2 teaspoon turmeric powder. Cook for 4-5 minutes, stirring occasionally.
6. Add a little more oil (1 teaspoon if needed) to prevent burning.
7. Add 1 (14.5 ounce) can of diced tomatoes, undrained; and 2 tablespoons tomato paste. Mix well, reduce heat to low, and simmer until chicken is cooked through (about 3-5 minutes).
8. Stir in 1/2 cup evaporated milk or heavy cream. Simmer on low heat for about 5 minutes. Then stir in 1 teaspoon garam masala and 1/4 cup chopped cilantro.
9. Serve hot with rice and your favorite Indian breads.