I had a great time making this recipe with Megan from Megan's Mushrooms! You can buy her mushrooms at www.megansmushrooms.com.
For the chicken marinade:
2 pounds boneless and skinless chicken thighs cut into bite-sized pieces
1/2 cup plain yogurt
2 tablespoons minced garlic
1 tablespoon fresh ginger finely grated
1 ¼ tablespoon garam masala
1 tablespoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground red chili powder
1 teaspoon of salt
For the mushroom marinade:
½ to 1 pound of Trumpet mushrooms cut in ½ inch cubes
1/2 cup plain yogurt
1 tablespoons minced garlic
1 tablespoon fresh ginger finely grated
1 ¼ tablespoon garam masala
1 tablespoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground red chili powder
1 teaspoon of salt
For the sauce:
2 tablespoons of vegetable/canola oil
2 tablespoons butter
2 small onions (or 1 large onion) finely diced
1 1/2 tablespoons garlic finely grated
1 tablespoon ginger finely grated
1 1/2 tablespoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
8 oz tomato sauce
3 oz of tomato paste
1 teaspoon chili flakes (adjust to your taste preference)
1 teaspoon ground red chili powder (adjust to your taste preference)
1 teaspoon salt
1/2 cup evaporated milk
1 cup of chicken broth
4 tablespoons Fresh cilantro or coriander to garnish
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 2 hours (better if you can marinate overnight if time allows). Do the same for the mushrooms in a separate bowl.
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Melt the butter in the same pan. Fry the onions until soft and translucent. Add garlic and ginger and sauté for 1 minute until fragrant. Add the mushrooms. The mushrooms will need to be cooked down a bit, about 5 minutes on medium high heat. Once most of the moisture from the mushrooms has been cooked down then push the ingredients to the sides of the pan to make a hole in the middle. Then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant.
Pour in the tomato puree, tomato paste, chili powders and salt. Let simmer, stir until sauce thickens and becomes a deep brown red colour.
Stir the cream and chicken broth through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Garnish with Microgreen cilantro and serve with your favorite microgreens and fresh, hot basmati rice or naan.