FlorianShared by @florian
Whisk the yogurt, ginger, garlic, garam masala, turmeric, smoked paprika, cumin, kosher salt, and black pepper together in a large bowl until combined.
1 minAdd the cubed chicken breast and mix until every piece is evenly coated.
Heat a shallow pot or sauté pan over medium-high heat, grease it with cooking spray, and sear the chicken for 2 minutes.
2 minFlip each piece of chicken and sear for 1 more minute.
1 min352 kcal
37 g
16 g
16 g
74% RI
6% RI
5% RI
23% RI
27% RI
11% RI
86% RI
50% RI
12% RI
16% RI
16% RI
24% RI
28% RI
2% RI
2% RI
57% RI
24% RI
17/17 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
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Transfer the still-undercooked chicken out of the pan.
Reduce the heat to medium, add the onion, garlic, ginger, and a light seasoning of salt, then sauté until the onion begins to soften.
3 minAdd the coriander, cumin, and cayenne pepper, then sauté until fragrant.
30sAdd the chicken stock and crushed tomatoes, season lightly with salt, increase the heat to medium-high, and bring the mixture to a boil.
Transfer the sauce to a blender and blend on high until as smooth as possible.
Return the sauce to the pan with a splash of water, reduce the heat to low, and bring it to a gentle simmer.
Add the chicken back to the sauce and simmer until the chicken is cooked through and the sauce has reduced.
10 minStir in the half-and-half and simmer for 3 more minutes.
3 minSeason to taste with salt and serve immediately.