This delicious dish is a crowd-pleaser! It's bright color and richly spiced flavor is a feast for the eyes and the senses. Soak up the yogurt cream sauce with naan bread or rice. With a little prep, this meal is easier to make than it looks!
1 Tablespoon ginger, whole
4 garlic cloves, peeled
Half of a medium yellow onion
Approximately 3 skinless organic chicken breasts, cut into cubes
2 teaspoons salt
2 1/2 teaspoons garam masala mixture (see below), divided
2 tablespoons canola oil
2 tablespoons unsalted butter
1 tablespoon tomato paste
1 (28-oz.) can crushed tomatoes
1/2 cup plain full-fat or low-fat yogurt (not Greek)
1 tablespoon fresh lemon juice
1/4 cup fresh cilantro leaves
Naan or rice (for serving)
Garam Masala Mixture
There is no one single garam masala recipe. In fact, masala means “spices” and garam means “hot.” It’s actually a blend of ground spices that differ by region as well as the chef’s individual preferences. Try varying your garam masala recipe until you find the spice combination you like best. Here’s our blend for this particular recipe:
1/4 teaspoon cayenne pepper
1/2 teaspoon cardamom
1 teaspoon paprika
1/4 teaspoons cloves
1 teaspoon cumin
1 teaspoons turmeric
Pulse garlic, ginger, and onion in a food processor until finely chopped.
Toss chicken with 1 tsp. salt, 2 tsp. of garam masala mixture in a medium bowl.
Heat oil on high in a large skillet. Add chicken and cook, turning occasionally, until cooked through and light brown, about 5 minutes. Remove chicken from heat into separate bowl.
Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp. salt. Sauté until onions are translucent, approximately 3 minutes. Add tomato paste, remaining garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan and heat until warmed through, about 1 minute more.
Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper to taste. Garnish with fresh cilantro, and plate over rice or with naan flatbread. Serves 4.
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