Ingredients
- Spices
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground coriander
- 1 tablespoon grated fresh ginger
- additional seasoning to taste
- 1/2 teaspoon ground turmeric
- 1 teaspoon cumin seeds
- More Ingredients
- 1/4 cup plain yogurt
- 1 pound skinless, boneless chicken breast - cut into 1-inch strips
- 1/2 cup heavy whipping cream
- 1/4 cup water
- 2 Roma tomatoes, diced
- 2 green chile peppers, minced
- 1/2 cup tomato paste
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
Directions
- 1Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
- 2Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- 3Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
- 4Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
- 5Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.
Tags
Nutrition Facts
- Calories40320%
