I saved this recipe from a magazine a while back, but decided to try it today because I had an open can of evaporated milk that I wanted to use. We both really enjoyed it, and it was really simple to prepare.
2 Tblsp oil
4 boneless skinless chicken breast tenders (or 2 full breasts)
1 onion, chopped
2 cloves of garlic, finely chopped
1 Tblsp ginger, finely chopped
2 Tblsp butter
2 tsp lemon juice
1 tsp cumin
1 tsp garam masala
1/4 tsp cayenne
1 C tomato sauce
1 C evaporated milk
1/4 C plain yogurt
In a pot over medium heat, cook chicken in 1 Tblsp oil until lightly browned. Remove chicken and set aside.
Add remaining 1 Tblsp oil to pot. 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.
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.