Chicken In White Cream Sauce With Garam Masala

1. 1

   Mince onions, garlic, and ginger (set aside).

2. 2

   Combine oil, cinnamon, cardamon, cloves, cumin, coriander seeds, bay leaves, peppercorns, and red chiles in a large skillet over a medium heat. Cook, stirring, until the cinnamon unfurls and the other ingredients are lightly brown (about 1-2 mins).

3. 3

   Add onion mix and salt; continue cooking until onions are lightly brown (about 15 mins). Keep a cup of water nearby until the onion cooks. As the pieces caramalize in the bottom of pan and add 1 tsp of water at a time. Scrape the bottom of the pan and stir. Do this until the onions are golden.

4. 4

   Add the ground coriander and cook, stirring for 1 minute. Add 3 tblspns of yogurt and cook while stirring until the yogurt is blended. Continue adding yogurt in this manner until you've used all the yogurt.

5. 5

   Add the chicken and cook while stirring (about 5 mins). Add hot water and stir. Bring to a boil then turn the heat down to low. Cover and simmer until the chicken is cooked through (additional 5 mins).

6. 6

   Stir in the garam masala and cook, stirring (2 mins). Stir in heavy cream and remove from the heat.

7. 7

   Let the dish rest for about an hour. When ready to serve heat overa low heat and drizzle with a little heat cream.

* Per serving · 4 servings · Values may vary.