Chef Mody calls this easy-to-prepare dish “mild and sinfully rich,” and it’s one of the top sellers at La Porte des Indes. Serve it with naan bread and your favorite chutney.
5 cloves garlic, peeled and chopped
2 tablespoons butter
2 tablespooons masala powder
1/4 cup yogurt, Greek preferred
1 cup Onion Sauce (see recipe below)
1 cup whipping cream
4 legs roasted young chicken, meat cut from the bone in strips
Salt to taste
Crush the garlic in a mortar with a little water to make a paste. Melt the butter in a large frying pan and lightly brown the garlic paste in it.
Add the masala powder and sauté for a few seconds, then lower the heat and add the yogurt. Simmer the mixture for 2 minutes, stirring occasionally and add the onion sauce, mixing it well. Add the cream, bring to a boil, lower the heat and simmer for 10 minutes.
Add the chicken strips and simmer for 2 to 3 minutes until the meat is heated through. Adjust the salt if needed and serve.
Heat Scale: Mild