Cooking Instructions
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Step 1
Slice
Chicken Breasts (905 g)
into thin strips and add to a bowl. Add
Greek Yogurt (240 g)
,
Garam Masala (8 g)
,
Chili Powder (3 g)
,
Ground Cumin (2 g)
and
Ground Coriander (as needed)
.
Step 2
Add
Butter (60 g)
to a medium pot over medium heat. Add a
Sweet Onion (1)
,
Fresh Ginger (10 g)
,
Garlic (4 cloves)
. Let those things cook together until the veggies soften, 3-4 minutes.
Step 3
Add
Tomato Paste (65 g)
and
Chicken Stock (480 mL)
to the pot and bring the mixture to a simmer.
Step 4
Add the marinated chicken into the pot along with the marinade. Stir everything together and bring the mixture to a low simmer. Let the mixture simmer, uncovered for 10 minutes, stirring it occasionally
Step 5
Stir in the
Heavy Cream (240 mL)
,
Butter (60 g)
. Season with
Kosher Salt (6 g)
and
Ground Black Pepper (2 g)
. Serve with
White Rice (to taste)
and garnish with
Fresh Cilantro (to taste)
. Enjoy!
