Ingredients
Meat<\/p>\n\n\n\n
2 large boneless, skinless chicken breasts<\/p>\n\n\n\n
Produce<\/p>\n\n\n\n
\u00bc cup cilantro (for garnish)<\/p>\n\n\n\n
2 tsp ground coriander<\/p>\n\n\n\n
2 cloves garlic, minced<\/p>\n\n\n\n
1 inch ginger, grated<\/p>\n\n\n\n
1 large onion, finely chopped<\/p>\n\n\n\n
1 can (400 g) tomatoes<\/p>\n\n\n\n
Canned Goods \/ Dairy<\/p>\n\n\n\n
1 cup heavy cream or coconut milk<\/p>\n\n\n\n
2 tbsp tomato paste<\/p>\n\n\n\n
1 cup Greek yogurt<\/p>\n\n\n\n
Condiments & Pastes<\/p>\n\n\n\n
1 tbsp ginger-garlic paste<\/p>\n\n\n\n
2 tbsp lemon juice<\/p>\n\n\n\n
Baking & Spices<\/p>\n\n\n\n
1 \u00bd tsp chili powder<\/p>\n\n\n\n
2 tsp garam masala<\/p>\n\n\n\n
1 \u00bd tsp smoked paprika<\/p>\n\n\n\n
1 tsp salt<\/p>\n\n\n\n
\u00bd tsp turmeric powder<\/p>\n\n\n\n
1 tsp turmeric (double-check; you may combine with above)<\/p>\n\n\n\n
1 tsp sugar<\/p>\n\n\n\n
Salt and pepper, to taste<\/p>\n\n\n\n
Oils & Fats<\/p>\n\n\n\n
1 tbsp oil<\/p>\n\n\n\n
2 tbsp butter or ghee<\/p>\n\n\n\n
Nuts & Seeds<\/p>\n\n\n\n
2 tsp ground cumin<\/p>\n\n\n\n
Instructions
1. Marinate the Chicken<\/p>\n\n\n\n
Cut chicken breasts into bite-sized pieces.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Add chicken, coat evenly, and marinate for at least 1 hour (overnight is best).<\/p>\n\n\n\n
2. Cook the Chicken<\/p>\n\n\n\n
Heat 1 tbsp oil in a large pan over medium-high heat.<\/p>\n\n\n\n
Add the marinated chicken pieces in batches. Sear until golden on all sides (they don\u2019t need to cook through). Remove and set aside.<\/p>\n\n\n\n
3. Make the Masala Sauce<\/p>\n\n\n\n
In the same pan, add 2 tbsp butter or ghee.<\/p>\n\n\n\n
Add onion, garlic, and ginger, saut\u00e9 for 5\u20137 minutes until soft and golden.<\/p>\n\n\n\n
Stir in ground cumin, coriander, smoked paprika, garam masala, turmeric, chili powder, and sugar. Cook for 1\u20132 minutes until fragrant.<\/p>\n\n\n\n
Add tomato paste and canned tomatoes, stir and let simmer for 10 minutes, breaking down the tomatoes with a spoon.<\/p>\n\n\n\n
4. Combine Chicken & Sauce<\/p>\n\n\n\n
Return the seared chicken to the pan. Stir to coat with sauce.<\/p>\n\n\n\n
Pour in heavy cream or coconut milk, stir well, and simmer for 10\u201315 minutes until chicken is fully cooked and sauce is thickened.<\/p>\n\n\n\n
Adjust salt and pepper to taste.<\/p>\n\n\n\n
5. Serve<\/p>\n\n\n\n
Garnish with chopped cilantro and a drizzle of cream if desired. <\/p>\n","protected":false},"excerpt":{"rendered":"
IngredientsMeat 2 large boneless, skinless chicken breasts Produce \u00bc cup cilantro (for garnish) 2 tsp … <\/p>\n","protected":false},"author":1,"featured_media":1199,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1198","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n