Ingredients
Meat
2 large boneless, skinless chicken breasts
Produce
¼ cup cilantro (for garnish)
2 tsp ground coriander
2 cloves garlic, minced
1 inch ginger, grated
1 large onion, finely chopped
1 can (400 g) tomatoes
Canned Goods / Dairy
1 cup heavy cream or coconut milk
2 tbsp tomato paste
1 cup Greek yogurt
Condiments & Pastes
1 tbsp ginger-garlic paste
2 tbsp lemon juice
Baking & Spices
1 ½ tsp chili powder
2 tsp garam masala
1 ½ tsp smoked paprika
1 tsp salt
½ tsp turmeric powder
1 tsp turmeric (double-check; you may combine with above)
1 tsp sugar
Salt and pepper, to taste
Oils & Fats
1 tbsp oil
2 tbsp butter or ghee
Nuts & Seeds
2 tsp ground cumin
Instructions
1. Marinate the Chicken
Cut chicken breasts into bite-sized pieces.
In a bowl, combine Greek yogurt, 1 tsp chili powder, 1 tsp turmeric, 1 tbsp ginger-garlic paste, 1 tbsp lemon juice, 1 tsp salt, and a pinch of pepper.
Add chicken, coat evenly, and marinate for at least 1 hour (overnight is best).
2. Cook the Chicken
Heat 1 tbsp oil in a large pan over medium-high heat.
Add the marinated chicken pieces in batches. Sear until golden on all sides (they don’t need to cook through). Remove and set aside.
3. Make the Masala Sauce
In the same pan, add 2 tbsp butter or ghee.
Add onion, garlic, and ginger, sauté for 5–7 minutes until soft and golden.
Stir in ground cumin, coriander, smoked paprika, garam masala, turmeric, chili powder, and sugar. Cook for 1–2 minutes until fragrant.
Add tomato paste and canned tomatoes, stir and let simmer for 10 minutes, breaking down the tomatoes with a spoon.
4. Combine Chicken & Sauce
Return the seared chicken to the pan. Stir to coat with sauce.
Pour in heavy cream or coconut milk, stir well, and simmer for 10–15 minutes until chicken is fully cooked and sauce is thickened.
Adjust salt and pepper to taste.
5. Serve
Garnish with chopped cilantro and a drizzle of cream if desired.
