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Chicken Tenders in Creamy White Sauce |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken Tenders in Creamy White Sauce recipe on the web!!
(Murgh Sufaed-Saas)
Category: Yogurt Chicken Curries
Makes 4 to 6 servings
From the British legacy comes this rich childhood favorite. It's a dish with a little chicken and a lot of mildly fragrant cream sauce, which is divine to dunk into with fresh naan (leavened oven-baked) and parantha (griddle-fried) breads.
___ cup Basic Onion Paste (or store-bought)
_ to 5 cups fresh or canned chicken broth
_ to 7 quarter-size slices peeled fresh ginger
_ cloves fresh garlic (large), coarsely chopped
_ bay leaves
_ cloves
_ teaspoon Garam Masala + 1/4 teaspoon for garnish
___ teaspoon salt, or to taste
_ 1/2 pounds boneless skinless chicken breast halves (tenders), tendons removed
_ tablespoons vegetable oil
___ cup cornstarch
_ tablespoon ground coriander
_ teaspoon ground paprika
___ teaspoon ground nutmeg
___ teaspoon ground mace
_ cup milk
_ cup heavy cream
_ to 7 large cherry tomatoes, cut into wedges
___ cup finely chopped fresh cilantro
1. Prepare the onion paste. Place the broth, ginger, garlic, bay leaves, cloves, 1 teaspoon garam masala, and salt in a large pan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 10 minutes:
2. Add the chicken, increase the heat to medium-high, cover the pan, and cook until the chicken pieces are tender, about 15 minutes. Remove the chicken to a bowl. Pass the broth through a strainer and save for the sauce. (You should have at least 3 cups. If not, add some more chicken broth.)
3. Heat the oil in a large nonstick wok or saucepan over medium heat and cook the onion paste, stirring, until transparent, about 5 minutes. (Do not increase the heat.) Add the cornstarch and continue to cook, stirring, until golden and fragrant, about 5 minutes.
4. Add the coriander, paprika, nutmeg, and mace, then mix in the reserved chicken broth and milk, a lime at a time, stirring constantly to prevent lumps from forming. Bring to a boil over high heat, then reduce the heat to medium-low, cover the pan, and simmer about 5 minutes. (If the sauce seems thin, dissolve 1 to 2 more tablespoons cornstarch in about 1/2 cup of milk and stir it in.)
5. Mix in the reserved chicken pieces and the cream and simmer, stirring as needed, until the sauce is almost like a thick custard and the oil separates to the sides, about 20 minutes. Add the tomatoes and cilantro and cook another 5 minutes. Transfer to a serving dish, garnish with the garam masala, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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