Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) chicken breast, cubes
- 2.8 oz (80 g) plain Greek yogurt
- 10.6 oz (300 g) crushed tomatoes
- 4.2 oz (120 g) onion, chopped
- 1.8 oz (50 g) heavy cream
- 0.4 oz (10 g) garlic, minced
- 0.4 oz (10 g) ginger, grated
- 2.0 tsp (4 g) garam masala
- 1.0 tsp (2 g) paprika
- 1.0 tsp (2 g) ground cumin
- 3.1 tsp (14 g) olive oil
- 0.3 tsp (2 g) salt
Method
- Mix chicken with yogurt, half the garam masala, paprika and half the salt. Refrigerate for 30 minutes, additional to prep time.
- Heat half the oil in a wide skillet. Cook chicken in batches for 5–6 minutes, lightly browning; transfer to a plate.
- Add remaining oil and onion; soften for 7 minutes. Add garlic, ginger, cumin and remaining garam masala for 30 seconds.
- Add tomatoes and remaining salt and simmer for 8 minutes. Return chicken and simmer for 8–10 minutes until it reaches 165°F (74°C).
- Stir in cream and warm gently for 2 minutes. Serve in bowls; extra rice is not included.
Cook’s note: An Indian-inspired British-Indian home adaptation. Allow 30 minutes marinating; adjust chili separately if desired, but it is not required here.
Allergens: Milk.
Approximate nutrition per serving: 435 kcal · Protein 48 g · Carbohydrates 18 g · Fat 19 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.