The classic Indian disk that isn’t really from India

Ingredients

2 lb Chicken breast, boned & skinned
Chicken Tikka paste or Tandorri paste
Yoghurt

1 medium onion, minced
1 cubic inch ginger root, minced
3 cloves garlic, minced
1T oil

1/2t tumeric
1t ground cumin
1t ground coriander
1t garam masala
1t salt
1/4t Cayanne pepper

2 12oz cans tomato puree
8oz cream
8oz chicken stock

 

Directions

Mix the Tikka/Tandorri paste 50/50 with Yoghurt. Marinate the chicken overnight.
Cook on grill until done.

Fry onion, garlic & ginger in oil until it turns brown. Add the spices,
tomato puree, chicken stock and cream to form a thick sauce. Dice the
chicken, add it to the sauce, bring it to a simmer and serve.

For a low fat option, substitute 1 12oz can Carnation Evaporated fat
free milk for the cream and use only 4oz chicken stock.