- Serves: 4
- Ingredient Notes: Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1/4 cup plain yogurt
- 2 tablespoons high-heat oil, divided
- 2 teaspoons lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon garam masala, divided
- 1 teaspoon turmeric, divided
- 1 1/2 pounds skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons ghee (clarified butter)
- 1/2 onion, chopped
- 1 teaspoon minced fresh ginger
- 2 teaspoons coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne, or to taste
- 1/2 teaspoon ground cardamom
- 2 tablespoons tomato paste
- 2 (14 1/2-ounce cans) crushed tomatoes
- 1/2 cup half-and-half
- 1/4 cup water
Directions
Combine yogurt, 1 tablespoon oil, lemon juice, garlic, salt, 1/2 teaspoon each garam masala and turmeric and chicken in a bowl. Cover and chill for 2 to 4 hours.
Heat ghee in a large heavy pot over medium-high heat. Add onions and ginger; cook until onions are golden, 7 to 9 minutes. Stir in coriander, paprika, cumin, cayenne, cardamom and remaining 1/2 teaspoon garam masala and turmeric. Cook and stir until fragrant, 2 to 3 minutes. Stir in tomato paste. Add crushed tomatoes, half-and-half and water; bring to a boil. Reduce to a simmer and cook until sauce thickens slightly, about 10 minutes.
Meanwhile, heat remaining oil in a heavy skillet over medium-high heat. Working in batches, add chicken and cook until browned, 3 to 5 minutes. Add chicken to the sauce and simmer until chicken is cooked through, 10 to 15 minutes.
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