Savory, flavorful and satisifying. This recipe is sure to be your International dish staple.
Servings: 4
Ingredients
- 2 lbs boneless, skinless breasts: cut into bite-size pieces
- salt and pepper
- 1/2 cup Greek yogurt, plain
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1/2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tbsp ginger paste or fresh ginger, minced
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- 1 cup pureed tomatoes, canned or fresh
- 1 tbsp sugar
- 1 tsp salt
- 1 cup heavy cream
- 2 tbsp fresh cilantro, torn or chopped (optional)
Instructions
- Cut chicken into bite-sized pieces, lighty sprinkle with salt and pepper
- In a bowl or large sealable bag, combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic
- Add chicken to the yogurt mixture, stir well to coat, cover and refrigerate for 1 hour or longer; up to 24 hours
- When the chicken is done marinating, heat oil in a large pan over high heat. Add the coated chicken and cook for 4 minutes
- Add the pureed tomatoes, sugar, and salt to the pan and stir to combine
- Turn heat to low, cover, and simmer for 15 minutes
- Stir in the cream, sprinkle with cilantro leaves
- Serve over steamed jasmine or basmati rice (plain long grain rice is fine too)
Tried this recipe?Let us know how it was!
