Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 pieces)
- 4 cloves fresh garlic, minced
- 1-inch piece fresh ginger, grated
- 1 can (14 oz) diced tomatoes (no salt added)
- 1 cup full-fat coconut milk
- ½ cup plain unsweetened yogurt
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp chili powder (adjust to taste)
- Salt and pepper to taste
- 2 tbsp cooking oil
Instructions
- 1. Marinate the Chicken: In a bowl, mix yogurt, garlic, ginger, salt, and spices. Coat the chicken thoroughly and marinate for at least one hour (overnight for best results).
- 2. Sear the Chicken: Heat oil in a large skillet over medium-high heat. Sear marinated chicken until golden brown on both sides (about 5 minutes per side). Remove and set aside.
- 3. Prepare the Sauce: In the same skillet, add onions and sauté until translucent (about 4 minutes). Stir in diced tomatoes and remaining spices; simmer for about 10 minutes until thickened.
- 4. Finish with Coconut Milk: Add coconut milk and return seared chicken to the skillet. Cook on low heat for another 15 minutes until flavors meld.
- 5. Serve: Garnish with fresh cilantro or parsley and serve hot over rice or with naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg