Ingredients
1
lb boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1/4
cup whipping cream
2
tablespoons finely chopped gingerroot
5
medium cloves garlic, finely chopped
1
tablespoon finely chopped fresh cilantro
1
teaspoon coriander seed, ground
1/2
teaspoon cumin seed, ground
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
2
tablespoons Clarified Butter or butter
1/2
cup tomato sauce
1/4
cup finely chopped fresh or 2 tablespoons crumbled dried fenugreek leaves (méthi)*
Preparation
In medium bowl, mix all ingredients except clarified butter, tomato sauce and fenugreek. Cover; refrigerate at least 1 hour but no longer than 24 hours.
In 10-inch skillet, heat clarified butter over medium heat. Add chicken mixture and tomato sauce. Cook about 5 minutes, stirring frequently, or until chicken is partially cooked.
Stir in fenugreek; reduce heat. Cover; simmer about 10 minutes longer or until chicken is no longer pink in center.
