Ingredients

The following ingredients have 6 Servings
  • 1 lb boneless skinless chicken breasts (cut into 1" inch chunks)
  • 4 garlic cloves (minced)
  • 1 inch ginger root (grated)
  • 1/4 teaspoon cayenne pepper (add more if you want more heat (see notes))
  • 1 15 oz can tomato sauce (or crushed tomatoes)
  • 1/3 cup plain greek yogurt
  • 3 1/2 teaspoons garam masala
  • 2 teaspoons salt
  • 1/4 teaspoon cardamom
  • 1 teaspoon cumin
  • 6 tablespoons unsalted butter
  • 1/2 red onion (thinly sliced, in half moons)
  • 1/2 cup heavy cream
  • 3 tablespoons cilantro (chopped)
  • cooked rice (for serving)

Instruction

  • In a medium sized bowl combine the garlic loves, ginger, cayenne, diced tomatoes, yogurt, garam masala, salt, cardamom, and cumin. Stir to combine. Stir in the cut up chicken. Cover the bowl with plastic wrap and place in the fridge to marinate for 2 hours. 
  • Preheat the oven to 350°F.  In a large skillet melt the butter. Add the sliced onions and cook over medium heat for 4-5 minutes or until the onions are soft and translucent. Add the chicken and the marinade to the skillet and cook for 4-5 minutes (the mixture should be boiling about mid-way through). Remove from heat. Stir in the heavy cream and chopped cilantro.
  • Transfer the par baked chicken to an 8x8 inch baking dish. Cover with aluminum foil and bake for 20 minutes, uncover and bake for an additional 5 minutes. 
  • Serve hot over a bed of rice and a side of naan bread.