Learn to make this luscious, slightly spicy Indian favorite for a home-cooked dinner to rival popular takeout.
By Amy Casey
- 1 ½ pounds boneless, skinless chicken breasts cut in 1-inch pieces
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ cup plain yogurt
- 2 tablespoons butter
- 1 medium red onion, chopped
- 2 garlic cloves, chopped
- 1 (1–inch) piece of ginger root, peeled and chopped
- 1 tablespoon Garam Masala
- 1 (15 – ounce) can diced fire roasted tomatoes
- 1 teaspoon sugar
- ½ cup half and half
- A handful of chopped cilantro, plus extra for serving
- 4 cups cooked basmati rice
- 2 cups frozen green peas, thawed and warmed
- Preheat oven to broil and place the oven rack in the highest position. Line a baking sheet with foil and set aside.
- Place the chicken in a medium sized bowl and season with salt, pepper, cumin and coriander. Add yogurt and toss with the chicken so that it is completely coated. Place the chicken in a single layer on the prepared baking sheet and broil for 7 – 10 minutes or until the chicken is just cooked through and the edges are blackened. Remove from oven.
- Heat a large sauté pan over medium high heat and add the butter. When it has melted and just begins to foam, add the red onion, garlic and ginger root. Sauté for 8 – 10 minutes or until the onions begin to soften and the edges are starting to brown. Stir in the Garam Masala and cook for about 30 seconds to release the oils in the spices. Add the tomatoes, sugar, and chicken. Stir to combine and simmer for 5 minutes.
- Slowly add the half and half and stir to fully incorporate it into the sauce. Sprinkle in the cilantro and gently stir to combine. Season to taste with salt and pepper and remove from the heat.
- Serve over basmati rice and green peas and sprinkle with fresh chopped cilantro.
Amy Casey, of northern New Jersey, is a food columnist for the New Jersey Herald and cookbook author. She has developed a wealth of recipes as a personal chef and also while cooking for her own family of five. See more of her recipes in her just published cookbook for e-readers Dinner for a Year – 52 Easy and Delicious Recipes to Spice Up Your Family Menu Planning.