Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup plain whole milk yogurt
- 1 cup tomato puree
- 1 can (13.5 oz) full-fat coconut milk
- 4 cloves fresh garlic, minced
- 2 tsp fresh ginger, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp garam masala
- 3 tbsp fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
- 2 tbsp cooking oil
Instructions
- Marinate the Chicken: In a large bowl, mix yogurt, garlic, ginger, cumin, and coriander. Add cubed chicken and coat thoroughly. Marinate for at least one hour.
- Cook the Chicken: Heat oil in a skillet over medium-high heat. Cook marinated chicken in batches until golden brown on all sides (about 5 minutes per batch).
- Create the Sauce: In the same skillet, add more oil if necessary, then stir in tomato puree and garam masala. Simmer for about 5 minutes.
- Add Coconut Milk: Stir in coconut milk and simmer gently for an additional 10 minutes until thickened.
- Combine Everything: Return cooked chicken to the sauce; stir until heated through (about 5 minutes).
- Garnish and Serve: Remove from heat, garnish with cilantro, and serve alongside rice or naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 430
- Sugar: 8g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg