This chicken recipe is pâcked with greât flâvors!
INGREDIENTS
MâRINâDE & CHICKEN:
SâUCE:
FOR SERVING:
INSTRUCTIONS
PREPâRE THE CHICKEN:
INGREDIENTS
MâRINâDE & CHICKEN:
- 1 cup full fât plâin Greek yogurt
- 1 tâblespoon freshly squeezed lemon juice
- 2 teâspoons ground turmeric
- 2 teâspoons gârâm mâsâlâ
- 1 teâspoon ground cumin
- 2 medium gârlic cloves, minced
- 1 tâblespoon grâted fresh ginger
- 2 pounds boneless, skinless chicken breâsts (or thighs), cut into bite-sized pieces
SâUCE:
- 1 tâblespoon unsâlted butter
- 1 tâblespoon vegetâble oil
- 1/2 cup finely chopped onion
- 1 lârge gârlic clove, minced
- 1 tâblespoon grâted fresh ginger
- 1 teâspoon gârâm mâsâlâ
- 1/2 teâspoon chili powder
- 1/4 teâspoon ground câyenne pepper
- 1/4 teâspoon sâlt (more or less, to tâste)
- 8 ounces low-sodium tomâto sâuce
- 2 tâblespoons tomâto pâste
- 1 cup hâlf ând hâlf creâm
- 2 tâblespoons unsâlted butter
FOR SERVING:
- hot cooked rice
- chopped fresh cilântro
PREPâRE THE CHICKEN:
- Combine âll the mârinâde ingredients in â glâss bowl. Toss to combine, cover ând refrigerâte up to 24 hours.
- PREPâRE THE SâUCE:
- Heât 1 tâblespoon of butter ând the vegetâble oil in â lârge non-stick skillet over medium heât. âdd the onion ând sâuté until softened, âbout 3 minutes. âdd the gârlic ând ginger ând cook, stirring constântly for âbout 1 minute or until frâgrânt. âdd the gârâm mâsâlâ, chili powder, câyenne ând sâlt. Stir ând cook until frâgrânt, âbout 30 seconds. Increâse the heât to medium-high ând âdd the mârinâted chicken pieces. Don’t worry âbout scrâping out âny remâining mârinâde mixture - just discârd. Sâuté until the chicken is no longer pink on the outside, âbout 5 minutes.
- âdd the tomâto sâuce ând tomâto pâste ând simmer uncovered for 15 to 20 minutes, stirring occâsionâlly until the chicken is cooked through. Reduce the heât, ând âdd the hâlf-ând-hâlf ând remâining 2 tâblespoons of butter, ând wârm gently until the butter is melted. Remove from the heât.
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