This popular Indian dish stars spiced chicken in a rich tomato and curry-based cream sauce.
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
403 Calories
Recipe Instructions
Step 1
Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
Step 2
Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
Step 3
Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
Step 4
Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
Step 5
Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.
Ingredients
½ teaspoon salt
¼ cup water
½ cup heavy whipping cream
½ teaspoon freshly ground black pepper
3 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
¼ cup plain yogurt
½ cup tomato paste
1 teaspoon garam masala
½ teaspoon ground turmeric
2 teaspoons paprika
1 tablespoon grated fresh ginger
½ teaspoon cayenne pepper
1 teaspoon cumin seeds
½ teaspoon ground coriander
2 teaspoons garam masala
½ teaspoon salt, or to taste
2 roma tomatoes, diced
1 pound skinless, boneless chicken breast - cut into 1-inch strips
