ZONZON BUTTER CHICKEN
- 3 tbsps, il Fustino EVOO
- 1 pound, boneless skinless chicken breast- cubed
- 1/2, white onion- chopped
- 4 cloves, garlic- minced
- 2 tsp, lemon juice
- 1/2 tbsp, ground ginger
- 1 tsp, garam masala
- 1 tsp, chili powder
- 1 tsp, ground cumin
- 1 bay leaf
- 1/2 cup, greek yogurt
- 1 cup, ZonZon Organics Pomodoro Sauce
- salt and pepper to taste
Heat a tablespoon of EVOO in a large saucepan over medium heat. While the oil is heating season cubed chicken breast with salt and pepper. Once the oil is hot add the seasoned chicken. Cook until lightly brown (about 9 minutes). Once cooked remove from pan and set aside.
Wipe out the saucepan and add another tablespoon of EVOO and heat over medium heat. Once oil is hot add chopped white onion and minced garlic and cook until onion is translucent.
Add tomato sauce to cooked onion and bring to a low simmer. Stir in lemon juice, ground ginger, garam masala, chili powder, cumin and 1 bay leaf. Allow to simmer for 5 minutes.
Slowly mix the greek yogurt into the tomato sauce. Let simmer until liquid has reduced, about 20 minutes.
Once sauce thickens add the chicken back to the pan and warm it up with the rest of the sauce.
Serve over basmati rice, enjoy!