Serves: 4
Total Calories: 1,153
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.
This Chicken Tenders in Creamy White Sauce recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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