Ingredients
Units
- 1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 15 oz can no-salt-added tomato sauce
- 1/2 cup unsalted chicken broth
- 1/2 cup Greek yogurt (beaten with 2 tbsp water)
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/4 cup fresh cilantro (chopped (for garnish))
- Cooked rice or naan for serving
Instructions
- Sauté the Chicken: In a large skillet or saucepan, heat olive oil over medium heat. Add the chicken pieces and cook until lightly browned on all sides (about 5-7 minutes). Remove and set aside.
- Cook the Aromatics: In the same pan, melt the butter. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for another 30 seconds until fragrant.
- Add the Spices: Stir in garam masala, chili powder, cumin, coriander, turmeric, black pepper, and cayenne (if using). Cook for 1 minute to toast the spices.
- Simmer the Sauce: Pour in the tomato sauce and chicken broth, stirring to combine. Let it simmer for 5 minutes to develop the flavors.
- Finish the Dish: Stir in the beaten yogurt, lemon juice, and honey. Add the cooked chicken back into the pan, coating it in the sauce. Simmer for another 8-10 minutes until the chicken is fully cooked and the sauce thickens.
- Serve: Garnish with fresh cilantro and serve over rice or with naan.
Notes
Approximate sodium content: 150mg per serving
Nutrition information is estimated and may vary depending on the specific brands and ingredients used.
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American, Indian
- Diet: Low Salt