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Directions:.
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For the chicken marinade, mix all ingredients together, add in chicken and let marinade for few minutes.
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Then put chicken pieces on a baking tray covered with foil, set oven to 375F and cook for 30 minutes or till the chicken is cooked.
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Sauce:.
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In large sauce pan on medium heat, add olive oil and onions, fry the onions till they become translucent.
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Then add garlic, ginger cook for a few minutes (stirring constantly).
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Add tomato paste, turmeric, garam masala, chili powder, stirring, you will notice the sauce is getting dry/thick and starting to stick to the pan, add 1/4 cup of water (stirring).
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Remove the pan from the heat and put the sauce into the blender, add enough water to mixture so itll move in the blender ( 1/4 cup water), blend sauce on medium to high till it turns to a smooth consistency or until the chunks of onion or no longer visible.
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Then return the sauce to a deep size pot on medium heat, add about 1/2 cup of water and bay leaf.
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Stirring.
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Once you see the sauce bubbling, turn the heat on low and then slowly add the heavy cream, stirring, you will notice the sauce thickening and turn a creamy color.
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Add salt, pepper and butter.
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Stirring.
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Taste the sauce if more salt is needed, depending on if you used salted or unsalted butter.
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Lastly, add the cooked chicken breast from the oven to the sauce and garnish with Coriander.
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And Voila!
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You have Creamy Curry Chicken!
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To Serve, you can serve with side of Basmati rice, Nan bread or Raita.
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For lighter sides, theres whole wheat flat tortilla or brown rice.
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Enjoy!
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For low fat recipe, you can substitute the heavy cream with half/half cream or with yogurt and omit the butter.
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Mind you the flavor would be slightly different or just lighter.
