Ingredients

The following ingredients have 4 Servings
  • 1 c. yogurt (vanilla or plain)
  • 2 tbsp. lemon juice
  • 2 tsp. ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp. cayenne pepper
  • 1 tsp. ground black pepper
  • 1 tbsp. minced fresh ginger
  • 2 tsp. salt (or to taste)
  • 3 boneless skinless chicken breasts (cut into bite-sized pieces)
  • 1 tbsp. butter
  • 1 clove garlic (minced)
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 1 tsp. salt (or to taste)
  • 1 8 oz can tomato sauce
  • 1 c. heavy cream
  • 1/4 c. fresh cilantro (chopped (optional))

Instruction

  • In a large bowl, combine yogurt, lemon juice, 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, and 2 tsp. salt. Stir in chicken, cover, and refrigerate 1 hour.  
  • Once marinated, discard marinade and keep chicken. Cook chicken in a skillet until juices run clear, careful not to overcook.
  • Melt butter in a large heavy skillet over medium heat. Saute garlic for one minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. 
  • Add chicken, and simmer for 10 minutes. Transfer to a serving platter, garnish with fresh cilantro and enjoy!