step 1
Gather your ingredients.
step 2
First, sprinkle the Chicken Breasts (2) on both sides with Salt (1/2 tsp), Ground Coriander (1/2 tsp), and Ground Cumin (1/2 tsp) – just light pinches of each.
step 3
Add the Yogurt (1 cup) and mix over the chicken.
step 4
Let the chicken marinate for 30 minutes to 4 hours. The recipe is flexible so whatever works for your schedule. If you have less time, prepare the curry and rice while the chicken marinates.
step 5
Preheat the oven to 500 degrees F (260 degrees C).
step 6
After it's finished marinating, place the chicken on an oven safe rack to prepare to broil them.
step 7
Broil for 10 minutes, until a nice char starts to form on the top.
step 8
While the chicken is cooking, slice the Onion (1/2).
step 9
Mince the Garlic (3 cloves).
step 10
Grate the Fresh Ginger (1/2 in), or finely chop if you prefer.
step 11
Thinly slice the Red Chili Pepper (1).
step 12
Flip the chicken and broil the other side.
step 13
Remove the chicken from the oven when it is blackened.
step 14
When the chicken is cool, shred it.
step 15
Heat a skillet on medium heat. Add Butter (1 Tbsp) to the pan. When it's melted, add the onions with a pinch of salt. Let cook for 1 minute.
step 16
Add the chili pepper and let cook for 3 more minutes until veggies are just starting to soften - and sizzle.
step 17
Add the Garam Masala (2 Tbsp), garlic, and ginger to the pan and let cook for one minute or until fragrant.
step 18
Add the can of Canned Crushed Tomatoes (3 1/3 cups) and stir.
step 19
Add the shredded chicken and the Heavy Cream (1/2 cup).
step 20
Stir in the cream and taste. Season with salt and pepper. If you'd like, add a little cayenne pepper for extra spice. Let simmer for about 20 minutes.
step 21
If having rice, top the rice with the curry, you can add the Fresh Cilantro (1 pinch) here if you'd like.
