Braised Chicken with Savory Butter Sauce

Cooking Jugalbandi | Presented by chefs Martin Yan and Sanjeev Kapoor

Yield

4 servings

Ingredients

12 ounces boneless chicken, sliced

Marinade

2 tablespoons soy sauce

1 tablespoon cornstarch

Sautéed Mixture

1-1/2 tablespoons cooking oil

2 tablespoons ghee (clarified butter)

1/2 cup onion, diced

1/4 cup fresh cilantro stems, chopped

1 tablespoon ginger, minced

1 teaspoon garam masala

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon Chinese five-spice powder

3/4 cup tomatoes, diced

1/4 cup plain yogurt

1 tablespoon oyster-flavored sauce

2 teaspoons chili garlic sauce

1/4 cup half and half or heavy cream

1 tablespoon sugar

1/4 cup pistachio kernels, chopped

1/3 cup whole pistachios

Garnish

1 tablespoon cilantro, chopped, or green onions

Instructions

For the Marinade
Combine marinade ingredients in a bowl. Add the chicken; stir to coat. Set aside.

For the Sautéed Mixture

Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add the chicken; stir fry until browned, about 2 -3 minutes. Set aside.

Add ghee, onion and cilantro; sauté until onion begins to sweat and soften, about 3 minutes. Add ginger; sauté until fragrant, about 30 seconds. Add garam masala, cumin, coriander and five-spice; cook until fragrant, about 20 seconds. Add diced tomatoes, yogurt, oyster-flavored sauce and chili garlic sauce. Reduce heat and let simmer for 10 minutes, stirring occasionally.

Pour in half and half and sugar. Add chicken with juices and chopped pistachios; cook until sauce thickens, 3 -4 minutes.

For the Garnish

Sprinkle with whole pistachios, chopped cilantro / green onions. Serve over rice or noodles or with naan on the side.