A nut-based cream sauce
- 2+ lbs. meat (cubes of chicken, lamb or beef OR vegetables)
- ½ c plain yogurt
- 1t salt
- 1 lg. onion, thinly sliced
- 1” ginger root, crushed
- 8 garlic cloves, crushed
- 4T oil
- 1 c chicken broth
- ½ c cream
- 2 T cilantro, chopped (optional)
In a large bowl, combine yogurt, salt and chicken. Leave to marinate for 1 hour.
In a large pot, heat 2T of oil and fry onions on medium until golden-dark brown.
In blender, add ½ c water, masala (spice) packet, fried onions, garlic, and ginger. Puree.
Return ingredients from the blender to the large pot with remaining 2T of oil. Fry puree over medium heat for 5 minutes, stirring occasionally.
Add in meat with marinade and chicken stock. Bring to a boil. Cover and simmer for 30 minutes until the meat is tender. Add fresh/frozen mixed vegetables here, if desired.
Turn off heat and gently stir in cream.
Garnish with cilantro and serve over hot rice or with naan (flat bread).