We grew to love Indian food at the Spice Shop in Taichung. Here is an amazingly authentic recipe that I can actually duplicate. Way worth the time. (Note that the chicken marinates for about 4-6 hours before cooking).
¼ teaspoon minced garlic
4 teaspoons finely grated peeled ginger (I used the jarred kind from the produce section)
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 ½ cups whole milk yogurt (not Greek)
1 tablespoon plus 1 teaspoon of salt (4 teaspoons)
2 pounds skinless, boneless chicken breasts, halved to make them thinner
3 Tablespoons oil
½ onion, thinly sliced
¼ cup tomato paste
6 cardamom pods, crushed (use only inside seeds)
½ teaspoon crushed red pepper flakes
1 28-oz can whole peeled tomatoes
2 cups heavy cream (I know it’s fattening, but don’t substitute)
¾ cup chopped fresh cilantro
Steamed rice for serving
Combine garlic, ginger, turmeric, garam masala, coriander and cumin in a small bowl. Separate mixture in halves. Into one half, add yogurt and salt. Blend well. Add chicken and turn to coat (I put it in a large baggie). Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
Heat oil in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and pepper flakes and cook, stirring often, until tomato paste has darkened and onion is soft, about 5-7 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Meanwhile, preheat broiler on high. Line a rimmed cookie sheet with foil and set a wire rack inside sheet (I spray the wire rack with Pam for easier clean-up). Arrange chicken on rack in a single layer. Broil on rack (about 4 inches from heat), until chicken starts to blacken in spots (it will not be cooked through), about 15-20 minutes.
Cut chicken into bit-sized pieces, add to sauce and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice.