8 pieces of skinless chicken breasts ( I used bone in)
Juice of 1 lemon
Juice of 1 lime
6 Thai chili peppers
2 tablespoons fresh ground ginger
2 tablespoons fresh ground garlic
1 tablespoon green seasoning (optional)
1 cinnamon stick
½ stick of butter
¼ cup of olive oil
1 tablespoon tomato paste
1 whole onion shopped into cubes
1 tablespoon turmeric powder
1 tablespoon garam masala
1 tablespoon ground cumin powder
1 large tomatoes diced
1 cup of half and half
1 cup of Greek yogurt
2 cups of chicken stock
salt and black pepper to taste
cilantro and sliced almonds for garnishing
Trim any fat and skin from the chicken. Squeeze the juice of 1 lime over the chicken pieces and rinse with cold tap water. Drain set aside.
In another bowl add the yogurt, 3 of the Thai chili pepper split down the middle, the juice of 1 lemon, turmeric, garam masala, salt, black pepper and cumin powder. Mix together and pour over the chicken.
Combine and let this marinate overnight in the fridge for 24 hours.
In a large, heavy skillet, melt the butter and oil. Add the chopped onion.
Sauté the onion until it starts to caramelize or look brown. Add in the ginger, garlic and the remaining chili peppers, split in two.
Let this cook until fragrant, then add in the chopped tomatoes, and cinnamon stick. Cook until the tomatoes and soft.
Add in the chicken pieces and the marinade to the skillet. Spread it out around the skillet. Let this simmer for about 15 minutes uncovered. Then add in the 2 cups of chicken stock and cover the pot. Simmer for another 15 minutes on high heat. (do not let it burn, this depends on the heat of your stove)
In a small bowl, whisk together the half and half with the tomato paste.
Once the broth from the pot has reduced by 3/4 add in the cream with tomato paste.
Stir it gently in so as to not break up the chicken pieces. Let this cook for another 5 minutes until the gravy is thick.
Garnish with chopped cilantro and sliced almonds.
Serve with hot basmati rice or fresh garlic naan.