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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 5-6 servings
1-1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-size pieces
1/2 cup plain Greek Yogurt
1 Tablespoon lemon juice
2 teaspoons garam masala
1 teaspoon turmeric powder
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 Tablespoon grated fresh ginger
2 garlic cloves minced
fresh cilantro, chopped, for garnish (optional)
1 Tablespoon vegetable oil
1 cup tomato sauce
1 Tablespoon sugar
1 teaspoon salt
1/2 cup whipping cream
1 Tablespoon cornstarch
1 Tablespoon water
In a large bowl, whisk together the marinade ingredients until smooth. Add the chicken and stir until the chicken is well-coated. Cover and refrigerate for 30 minutes to an hour or overnight.
In a large skillet, heat vegetable oil over medium-high heat. Add the chicken and the marinade (both in batches if needed, not to crowd the pan) and cook for only 3 minutes on each side. Keep the chicken in the pan. (You will finish cooking the chicken in the sauce.)
Reduce the heat to low. Add the tomato sauce, sugar and salt and let simmer for about 5-10 minutes, until the chicken is completely cooked through.
Stir in the whipping cream. In a small bowl, whisk the cornstarch and water together with a fork, then pour into the sauce, while stirring the sauce. Let the sauce come to a simmer again and cook for a minute or two to thicken, and add more salt to taste, if needed. Garnish with cilantro and serve with Basmati rice and naan bread.
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