About the Recipe
Ingredients
¼ cup plain yogurt
2 teaspoons garam masala
2 teaspoons paprika
½ teaspoon freshly ground black pepper
½ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon ground coriander
1 pound skinless, boneless chicken breast - cut into 1-inch strips
Sauce:
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, chopped
2 green chile peppers, minced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 medium Roma tomatoes, diced
½ cup tomato paste
¼ cup water
1 teaspoon garam masala
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon salt, or to taste
½ cup heavy whipping cream
½ bunch fresh cilantro, chopped
Preparation
Step 1
Make the chicken: Combine yogurt, garam masala, paprika, black pepper, salt, cayenne pepper, and coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
Step 2
Preheat the oven to 450 degrees F (230 degrees C). Grease a rimmed baking sheet.
Step 3
Remove chicken from marinade and place onto the prepared baking sheet, leaving space between each piece.
Step 4
Bake in the preheated oven until browned and no longer pink inside, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and set aside.
Step 5
Make the sauce: Heat oil in a large skillet over medium heat. Add cumin seeds and cook, sirring gently, until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Add chile peppers, garlic, and ginger; continue to cook and stir until onion is browned, 15 to 20 minutes. Stir in tomatoes, tomato paste, and water; cook, stirring occasionally, until tomatoes begin to break down, about 10 minutes.
Step 6
Add garam masala, coriander, turmeric, and salt, then stir in chicken and cream until well combined; cover and simmer for 10 minutes. Garnish with cilantro.
©allrecipes