Ingredients
The following ingredients have 6 Servings
- ½ cup plain Greek yogurt
- 1 Tbsp lemon juice
- 1 Tbsp garlic (minced)
- 1 Tbsp fresh ginger (grated)
- 2 tsp ground coriander
- 1½ tsp kosher salt
- 1½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp turmeric
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 2½-3 pounds boneless (skinless chicken thighs, cut into 1” pieces)
- 2 Tbsp vegetable or canola oil
- 2 Tbsp unsalted butter
- 1 medium red onion (diced)
- 1 Tbsp garlic (minced)
- 1 Tbsp ginger (grated)
- 1 15-oz. can tomato sauce
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp turmeric
- 1½ tsp garam masala
- 1½ tsp ground coriander
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 1 cup heavy cream
- 1 tsp sugar
- 6 cups cooked ShopRite Trading Company Basmati Rice
- fresh cilantro (chopped)
- ShopRite Trading Company Tandoori Naan
Instruction
- Using a medium mixing bowl, combine all ingredients including chicken. Stir until chicken is well coated, cover and refrigerate for 4-6 hours. (Note: If possible, marinate chicken overnight.)
- Using a large skillet, add vegetable oil and place over medium-high heat. Once hot, remove chicken from marinade and place in skillet. Cook for 5-6 minutes, stirring occasionally. Remove chicken from pan and set aside. (Note: Chicken will not be fully cooked yet.)
- Add butter to skillet. Once melted, add sliced onions. Cook, stirring occasionally, for 3-4 minutes. Add garlic and ginger; stir and continue cooking for 1-2 more minutes.
- Reduce heat to medium-low and add tomato sauce, cumin, paprika, turmeric, garam masala, coriander, salt, pepper and cayenne; stir until well combined. Simmer for 8-10 minutes, stirring occasionally.
- Add heavy cream, sugar and chicken; stir until well combined. Continue cooking for 10-12 more minutes, or until chicken is fully cooked.
- Divide rice onto plates and top with cubed chicken and sauce; garnish with cilantro.
- Serve with ShopRite Trading Company naan.
