- 800 g boneless & skinless chicken, cut into 1 1/2-inches pieces
- 1-inch fresh ginger, peeled and chopped
- 1 medium onion, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon vegetable oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 4 tablespoons crushed tomatoes
- 2 tablespoons butter
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- salt & black pepper to taste
Heat oil and butter in a pot over medium heat. Add the onion and sauté until softened, about 8 minutes. Add ginger and sauté for 2 minutes.
Add the garam masala, garlic powder, cumin, turmeric powder and black pepper, and fry for 2 more minutes. Then add crushed tomatoes, and cook for 2 minutes.
Add the chicken and salt, mix well. Add 2/3 cup warm water, cover the pot and simmer over medium-low heat until chicken is cooked through, about 45 minutes. Add more water during cooking, if necessary.
Once chicken is fully cooked, combine the sour cream and 1/2 cup water until well combined and pour in stew, mix well. Cover the pot and cook for 10 more minutes. Add the lemon juice. Taste and adjust seasonings. Serve Chicken Masala with bread or rice.