Ingredients
Scale
- 2 lbs boneless skinless chicken breasts, cubed
- 1 cup plain yogurt
- 2 tbsp fresh ginger, minced
- 4 garlic cloves, minced
- 3 tbsp tandoori spice mix
- 28 oz canned tomatoes, crushed
- 1 cup coconut cream
- Fresh cilantro for garnish
- Juice of 1 lemon
Instructions
- 1. Marinate the chicken: In a bowl, mix yogurt, garlic, ginger, and tandoori spice mix. Add cubed chicken and coat well. Let marinate for at least 30 minutes.
- 2. Sear the chicken: Heat oil in a pan over medium heat. Cook marinated chicken pieces until golden brown on all sides; set aside.
- 3. Create the sauce: In the same pan, sauté minced garlic and ginger until fragrant. Pour in crushed tomatoes and let simmer for about 10 minutes.
- 4. Add creaminess: Stir in coconut cream and simmer until thickened.
- 5. Combine everything: Return seared chicken to the pan with sauce; simmer until heated through.
- 6. Garnish & serve: Sprinkle fresh cilantro on top and serve warm with rice or naan.
Notes
- For a dairy-free option, substitute yogurt with coconut milk.
- Feel free to add vegetables like bell peppers or peas for added nutrition.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 358
- Sugar: 7g
- Sodium: 654mg
- Fat: 21g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 100mg