CHICKEN TENDERS IN CREAMY WHITE SAUCE

Steps:

• 1. Prepare the onion paste. Place the broth, ginger, garlic, bay leaves, cloves, 1 teaspoon garam masala, and salt in a large pan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 10 minutes:2. Add the chicken, increase the heat to medium-high, cover the pan, and cook until the chicken pieces are tender, about 15 minutes. Remove the chicken to a bowl. Pass the broth through a strainer and save for the sauce. (You should have at least 3 cups. If not, add some more chicken broth.)3. Heat the oil in a large nonstick wok or saucepan over medium heat and cook the onion paste, stirring, until transparent, about 5 minutes. (Do not increase the heat.) Add the cornstarch and continue to cook, stirring, until golden and fragrant, about 5 minutes. 4. Add the coriander, paprika, nutmeg, and mace, then mix in the reserved chicken broth and milk, a lime at a time, stirring constantly to prevent lumps from forming. Bring to a boil over high heat, then reduce the heat to medium-low, cover the pan, and simmer about 5 minutes. (If the sauce seems thin, dissolve 1 to 2 more tablespoons cornstarch in about 1/2 cup of milk and stir it in.)5. Mix in the reserved chicken pieces and the cream and simmer, stirring as needed, until the sauce is almost like a thick custard and the oil separates to the sides, about 20 minutes. Add the tomatoes and cilantro and cook another 5 minutes. Transfer to a serving dish, garnish with the garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.