Description
Tender chunks of chicken simmered in a bold, creamy tomato-coconut sauce infused with garlic, ginger, and warming spices. This quick, flavor-packed dish is the ultimate comfort served over fluffy rice or with pillowy naan to soak up every last drop.
Ingredients
4 lbs boneless, skinless chicken breasts or thighs, cut into bite-size chunks
½ cup plain Greek yogurt
12 cloves garlic, minced or grated
4 tbsp fresh grated ginger
6 tsp garam masala (divided)
4 tsp cumin
2 tsp turmeric
2–4 tsp cayenne pepper (adjust to taste)
Kosher salt and black pepper, to taste
4 tbsp extra virgin olive oil
8 tbsp (1 stick) salted butter
2 large yellow onions, chopped
2–4 tsp crushed red pepper flakes (to taste)
1 cup tomato paste
2 (14 oz) cans full-fat coconut milk (or 2 cups heavy cream)
1 cup fresh cilantro, roughly chopped
Steamed rice and naan, for serving
Instructions
In a bowl, toss chicken with yogurt, garlic, ginger, 2 tsp garam masala, cumin, turmeric, cayenne, salt, and pepper.
Heat olive oil in a large skillet over medium-high. Sear chicken until browned, about 5–7 minutes. Remove from skillet.
In the same skillet, melt butter and add onions. Sauté 5 minutes until soft.
Stir in remaining garam masala, red pepper flakes, and tomato paste. Cook 2–3 minutes until dark red.
Pour in coconut milk and bring to a simmer. Add chicken back to the skillet and simmer 10–15 minutes until cooked through.
Stir in cilantro and adjust salt to taste.
Serve hot with rice and naan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 460 / Serving
- Fat: 28g / Serving
- Carbohydrates: 10g / Serving
- Fiber: 2g / Serving
- Protein: 38g / Serving