A wonderful Northern Indian dish of intense, complex flavors. Who needs butter? Greek yogurt, added at the end of the cooking, creams the sauce up beautifully. I adapted this recipe from the Cooking Channel. In my own version, I add a teaspoon of paprika, mainly for its gorgeous color. I also like to add the yogurt at the end, when the dish is off the heat.
Makes 4 servings
Total time: 25 minutes
Prep: 10 minutes
Cook: 15 minutes
1/4 cup plain Greek yogurt (I used full-fat; sour cream works well too)
2 tablespoons tomato paste
1 tablespoon water
1 teaspoon garam masala
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon red pepper flakes (1/2 teaspoon if you don’t like spicy food)
1 teaspoon kosher salt
2 tablespoons olive oil
2 medium onions, chopped (or 1 very large onion)
1 tablespoon minced garlic
1 teaspoon fresh ginger, minced
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup water
1/4 cup chopped parsley
1. Measure out the yogurt and remove from fridge, to bring it to room temperature.
2. In a small bowl, mix together the tomato paste, 1 tablespoon water, garam masala, curry powder, paprika, red pepper flakes and salt, to create a paste. Set aside.
3. Heat oil in a large skillet over medium-high heat, about 2 minutes. Add onion and cook for about 4 minutes, stirring occasionally, until soft. Add garlic and ginger and cook 1 more minute, stirring.
4. Add the seasoning paste, scraping it off the bowl with a spatula. Cook 1 minute, until fragrant.
5. Add the chicken cubes. Stir well to coat. Sauté the chicken on all sides 2 minutes, stirring. Add 1/2 cup water. Keep cooking over medium-high heat, stirring, about 5 more minutes, or until chicken is cooked through.
6. Off heat, stir in the yogurt to create a silky, creamy sauce. Serve alone, or over cooked brown rice, garnished with parsley.
Nutrition per serving (excluding rice)
Total Fat 13.9 g
Saturated Fat 3.9 g
Sodium 787.1 mg
Potassium 475.7 mg
Total Carbohydrate 6.5 g
Dietary Fiber 1.4 g
Sugars 1.2 g
Protein 34.7 g