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2 tbsp30 mLCrisco® Canola or Vegetable Oil, divided
1 lb500 gboneless, skinless chicken thighs, cut into bite-size pieces
2 cloves garlic, finely chopped
1 tbsp15 mLginger, finely chopped
2 tbsp30 mLbutter
2 tsp10 mLlemon juice
1 tsp5 mLof each; garam masala and cumin
¼ tsp1 mLcayenne pepper
1 cup250 mLtomato sauce
1 cup250 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
¼ cup50 mLplain yogurt
salt and pepper to taste
1 : Heat 1 tbsp (15 mL) of oil in a large saucepan over medium-high heat. Cook chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
2 : Heat remaining oil in a large saucepan over medium-high heat. Sauté onion, garlic and ginger until soft and fragrant. Stir in butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often.
3 : Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.
Serve with naan or over steamed rice.
Make this dish as mild or as spicy as you like by adjusting the amount of cayenne pepper.
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