This classic Indian dish is something that normally simmers for hours, but with a few tweaks, it is totally doable on a weeknight, even in a hectic house!
Total Time
45min
4.2
6 Ratings
Author: Macheesmo
Servings:
6
Ingredients
•
2
lb
Chicken Breasts
•
1
cup
Greek Yogurt
•
1
Tbsp
Garam Masala
•
1
tsp
Chili Powder
•
1
tsp
Ground Cumin
, ground
•
1
tsp
Ground Coriander
•
1
tsp
Kosher Salt
•
1
tsp
Ground Black Pepper
•
1/2
cup
Butter
•
1
Sweet Onion
, chopped
•
4
cloves
Garlic
, minced
•
2
Tbsp
Fresh Ginger
•
4
Tbsp
Tomato Paste
•
2
cups
Chicken Stock
•
1
cup
Heavy Cream
•
to taste
White Rice
•
to taste
Fresh Cilantro
Cooking Instructions
1.
Slice Chicken Breasts (2 lb) into thin strips and add to a bowl. Add Greek Yogurt (1 cup), Garam Masala (1 Tbsp), Chili Powder (1 tsp), Ground Cumin (1 tsp) and Ground Coriander (1 tsp).
2.
Add Butter (4 Tbsp) to a medium pot over medium heat. Add a Sweet Onion (1), Fresh Ginger (2 Tbsp), Garlic (4 cloves). Let those things cook together until the veggies soften, 3-4 minutes.
3.
Add Tomato Paste (4 Tbsp) and Chicken Stock (2 cups) to the pot and bring the mixture to a simmer.
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
5.
Stir in the Heavy Cream (1 cup), Butter (4 Tbsp). Season with Kosher Salt (1 tsp) and Ground Black Pepper (1 tsp). Serve with White Rice (to taste) and garnish with Fresh Cilantro (to taste). Enjoy!
Nutrition Per Serving
CALORIES
756
FAT
55.4 g
PROTEIN
29.2 g
CARBS
35.2 g
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