If you love Indian food like I do, then you absolutely MUST try this recipe! It is easy to make, and by making it in your very own home, you know exactly what is in it. The step that will take the most time is the marinating of the chicken, but after that, it comes together quickly. The Quick Tip helps you shave even more time off the total.

I can’t wait to make this for an upcoming dinner party. All of my guests love South Asian cuisine. I can’t wait to see their surprised looks when I bring one of their favorite dishes to the table – and it tastes better than the restaurant version. Compliments will pour in, I’m sure!

 

INGREDIENTS

For the Marinade

12 ounces boneless and skinless chicken breasts, chopped

1 cup plain 2% fat Greek yogurt (about 6-7 ounces)

1 tablespoon garam masala

1 tablespoon lemon juice (about half a lemon)

2 teaspoons black pepper

¼ teaspoon ground ginger

For the Sauce

15 ounce can tomato sauce or puree

2 cups heavy whipping cream

1 jalapeño, seeded and diced

5 garlic cloves, minced

1 tablespoon butter

4 teaspoons garam masala

1 teaspoon paprika

½ teaspoon salt

For Serving

Basmati rice or naan

Cilantro or parsley

 

DIRECTIONS

Marinating the chicken: Combine all marinade ingredients in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.

Sautéing the chicken: Add chicken chunks along with the marinade to a 3-quart pan over medium-high heat and sauté until the chicken is mostly cooked, about 5 minutes.

Simmering the sauce: Reduce to medium heat. Add butter, jalapeño, and garlic to the same pan. Cook until the garlic browns, about 1 minute. Add the tomato sauce, heavy whipping cream, garam masala, paprika, and salt. Mix well. Bring to a boil and then decrease heat to a simmer over medium-low heat. Simmer until the sauce thickens, about 20 minutes, stirring occasionally.

Serving: Serve with basmati rice or naan. Garnish with cilantro or parsley.

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Quick Tip:  If you want to keep your whipping cream and yogurt from separating, take 5 Tbsp. of cornstarch and mix with a little water to make a thin, runny slurry. Slowly stir this into your simmering sauce, after you have added all ingredients. Not only will this prevent separation, it will also make your sauce thick, smooth and silky. This will dramatically reduce the time you have to wait for the sauce to thicken, so stir it constantly.

Recipe and photo courtesy of Julia at Savory Tooth