Description
A lean, aromatic Indian-inspired chicken curry using yogurt instead of heavy cream for a rich, tangy sauce packed with protein and warming spices.
Ingredients
Chicken Breasts – 16 ounces (boneless, skinless, cut into 1-inch cubes)
Oil or Butter – 2 teaspoons
Small Onion – 1 unit (finely minced)
Fresh Ginger – 1 tablespoon (grated)
Garlic – 3 cloves (crushed)
Crushed Tomatoes – 1½ cups (preferably San Marzano)
Plain Whole Milk Yogurt – ¾ cup (at room temperature)
1% Milk – ½ cup
Garam Masala – 1 tablespoon
Cumin – 1 tablespoon (ground)
Chili Powder – ½ tablespoon (adjust to taste)
Turmeric – 1 teaspoon (optional)
Instructions
Pat chicken dry and season with salt and turmeric.
Heat oil/butter in a pan, sauté onion, ginger, and garlic until fragrant.
Add chicken cubes and sear until browned on edges.
Stir in crushed tomatoes, garam masala, cumin, and chili powder.
Simmer uncovered for 10-12 minutes until chicken is cooked through.
Stir in yogurt and 1% milk, simmer gently 5 more minutes until thickened.
Adjust seasoning and serve with rice or flatbreads.
Notes
Use ghee for a richer flavor if desired.
Yogurt may temporarily thicken the sauce as it cooks.
Adjust spice levels by increasing/decreasing chili powder.
- Prep Time: 15
- Cook Time: 25
- Category: Main dish
- Method: Stovetop Cooking
- Cuisine: Indian-Inspired