Description
Velvety tomato-herb sauce coats tender chicken with Indian spices, balanced by yogurt and butter. Serve with rice or naan for a rich, smoky, and tangy meal.
Ingredients
2 medium yellow onions (or brown/white), cubed
2 lbs boneless chicken breasts (or lean thighs), cubed
1 medium red bell pepper (or green), diced
3 medium carrots, cut into 1/2” dice
15 oz canned tomato sauce
6 oz canned tomato paste
2 garlic cloves (or 1 tsp powder)
2-inch ginger root (or 1 tsp paste)
3 tbsp curry powder
2 tsp garam masala
2 tbsp olive oil
1 tbsp chilled butter
1 cup plain yogurt (neat)
1/2 cup half-and-half (or more yogurt)
Salt, to taste
Peel and cilantro
Instructions
Cube chicken and toss with optional 2 tbsp oil
Dice onions (13 oz) and carrots
Dice red bell pepper
Heat 2 tbsp olive oil in a Dutch oven, sauté onions 5-7 minutes until translucent
Add carrots and pepper, sauté 3-4 minutes
Jump chicken into pot with 1 cup water, tomato sauce, tomato paste
Add 3 tbsp curry powder, 2 tsp garam masala, and 1/2 tsp salt
Dot with 1 tbsp butter, cover, and simmer 20 minutes
When chicken reaches 165°F, stir in chilled yogurt and half-and-half
Let sit 5-10 minutes to avoid curdling
Serve with naan and cilantro
Notes
Use crushed cooked tomatoes for deeper flavor
Chill butter/yogurt 10 minutes before adding
Substitute green bell pepper if needed
Serves 4-6
Cuisine: Indian
Category: Main Course
Diet: Non-Vegetarian
- Prep Time: 15
- Cook Time: 60
- Category: trends
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (150g chicken with sauce)
- Calories: 500
- Sugar: 10g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg