We share New Year's Eve with my sister, Karen & her family, and my daughter pointed out that her aunt has made this recipe almost every year, and she likes it SO much, she decided it needs to be an official tradition! Karen simplified an original recipe, making it a lot less time consuming, and still oh, so yummy! We usually triple or quadruple the recipe for our large group, but use less chicken.
2 pounds chicken breasts (about 3-4 chicken breasts)
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon vegetable oil
1/4 cup blanched whole almonds
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 1/2 tablespoons garam masala (if you don’t want to buy this spice blend, google “make your own garam masala” to check out some homemade versions, or try this one)
1/4 teaspoon cayenne pepper
28-ounce can crushed tomatoes
16-ounce can tomato sauce
Pinch of sugar
1 cup heavy cream (or milk)
Optional Garnish: Lots of fresh cilantro
Toast almonds in a toaster oven OR cook in a small amount of oil in a large enameled cast-iron dutch oven or a large pot until fragrant and just starts to split. Remove the almonds and let cool, then grind them in a food processor or blender until fine.
Heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 6-8 minutes. Add the garam masala, and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices, the tomato sauce and the sugar or honey. Season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, for about 5-10 minutes. Ladle half the mixture into a food processer or mixer and puree.* Repeat with the other half. Then return to heat.
While the mixture begins to simmer, cut the chicken into bite-sized pieces. Throw the chicken into the pot of simmering tomato sauce. Continue simmering/cooking the chicken, partially covered, for an additional 10-20 minutes until the chicken is cooked through and the sauce has reduced and thickened just slightly. Add the cream and ground almonds* and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Serve with lots of fresh cilantro over hot, steamed rice and naan bread!
*We simplified even further and just added the almonds in the puree process...tasted great!
Find the original time-consuming recipe complete with "wasteful, overnight marinading" instructions here. Hey, we're busy moms, who like good food, but take shortcuts where warranted, especially where the difference isn't that great!
