Ingredients
2 Tbsp olive oil
2 tsp minced garlic (equivalent to 4 cloves)
1 chopped sweet onion
1 1/2 lb skinless chicken thighs cut in bite size pieces
5 pureed ripe roma tomatoes
2 1/2 tbsp Sweet Hungarian Paprika
a pinch of salt
a pinch of ground cumin seed
a pinch of cayenne
a few grinds of the pepper grinder
2 cups plain whole milk yogurt
2 tbsp unsalted butter
1 1/2 tbsp corn starch
rice or egg noodles
Preparation
Heat 2 Tbsp olive oil in large pot over high heat.
Add 2 tsp minced garlic (equivalent to 4 cloves). Stir till golden.
Add one chopped sweet onion, stir till golden brown and translucent.
Add 1 1/2 lb skinless chicken thighs cut in bite size pieces. Turn heat to medium. Stir until most of the pieces are mostly cooked through.
Add 5 pureed ripe roma tomatoes. Stir till bubbling.
Add 2 1/2 tbsp Sweet Hungarian Paprika, a pinch of salt, a pinch of ground cumin seed, a pinch of cayenne, and a few grinds of the pepper grinder.
Add 2 cups plain whole milk yogurt and 2 tbsp unsalted butter. Simmer for 5 minutes, stirring occasionally.
Remove about 1/4 cup of the liquid, add it to 1 1/2 tbsp corn starch, stir until smooth, then stir it back into the pot.
Serve over rice or egg noodles.
Makes 6 to 8 servings.
