- Serves
- 6
Ingredients
- 11/2 pounds
- boneless skinless chicken thighs, cut into bite-sized pieces
- 11/2 tsp
- garam masala
- 1 tsp
- Compliments Chili Powder
- salt
- 1 tsp
- Sensations Extra Virgin 100% Olive Oil
- 3 tbsp
- Compliments Butter
- 2 tbsp
- minced fresh ginger
- 3
- cloves garlic, minced or pressed
- 1
- onion, finely chopped
- Compliments Chicken Broth
- 11/2 cups
- 1 cup
- Compliments Plain Low-fat Yogurt
- 4 tbsp
- Compliments Tomato Paste
- minced cilantro (optional)
- hot, cooked Sensations Jasmine Rice
Method
- Step 1
- In a bowl, mix together chicken pieces with half the garam masala, half the chili powder, and salt to taste.
- Step 2
- Heat oil in a 12-inch nonstick frying pan over high heat. When pan is hot, add chicken. Cook until undersides are lightly browned, about 2 minutes. Turn pieces over and cook to brown other sides, 1-2 minutes more.
- Step 3
- With a slotted spoon, transfer chicken to a platter and set aside.
- Step 4
- Reduce heat to medium-high. Add butter to pan. When melted, add ginger, garlic, and remaining garam masala and chili powder.
- Step 5
- Stir until fragrant, about 30 seconds. Add onion and more salt to taste.
- Step 6
- Cook, stirring often, until onion is browned and softened, 5-7 minutes.
- Step 7
- Add broth, yogurt, and tomato paste to pan and whisk until smooth. Add chicken and any juices from platter. Cover pan and bring to a simmer. Uncover and simmer, stirring often, until thickened slightly and chicken is no longer pink in center (cut to test), about 5 minutes.
- Step 8
- Transfer mixture to a serving bowl and sprinkle with cilantro. Serve with rice.
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