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kosher salt ground cumin ground coriander cayenne pepper chicken breasts vegetable oil red onion garlic fresh ginger serrano chile tomato paste Garam Masala Curry tomatoes sugar olive oil lemon salt cilantro
Viewed: 117 - Published at: 2 years agoIngredients
- 1 teaspoon Kosher Salt
- 1/2 teaspoons Ground Cumin
- 1/2 teaspoons Ground Coriander
- 1/4 teaspoons Cayenne Pepper
- 1- 1/2 pound Boneless Skinless Chicken Breasts, Cut Into Thirds Lengthwise
- 1 Tablespoon Vegetable Oil
- 1 whole Red Onion, Chopped
- 5 cloves Garlic, Chopped, Divided
- 2 Tablespoons Chopped Fresh Ginger, Divided
- 1 whole Serrano Chile, Seeds Removed And Chopped
- 1- 1/2 Tablespoon Tomato Paste
- 1 Tablespoon Garam Masala
- 1 teaspoon Curry Powder
- 28 ounces, weight Fire Roasted, Crushed, Tomatoes
- 2 teaspoons Sugar
- 7 ounces, weight Plain 2% Greek Yogurt (like Fage)
- 1 Tablespoon Olive Oil
- Juice Of Half A Lemon
- Salt To Taste
- 23 cups Half-and-half
- 1/2 cups Chopped Cilantro, For Garnish
Method
- In a small bowl combine the teaspoon of kosher salt, cumin, coriander, and cayenne pepper, stir with a fork to combine.
- Coat the chicken strips with the seasoning, making sure to get all sides.
- Cover the chicken with plastic wrap and refrigerate for at least 30 minutes.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chopped red onion and saute until tender, about 8 minutes.
- Add three cloves of chopped garlic, one tablespoon of chopped ginger, and the chopped chile to the onions.
- Stir and saute for about 2 minutes.
- Add the tomato paste, garam masala, and curry powder to the pan and stir until the spices and tomato paste are combined.
- Saute for about 5 minutes, add the crushed tomatoes, and sugar, bring to a boil.
- Reduce the heat and simmer on low heat for at least 20 minutes.
- Ensure that the ovens rack is in the upper/middle position.
- Preheat the ovens broiler to high.
- Combine the yogurt, olive oil, lemon juice, and remaining garlic and ginger in a small bowl.
- Whisk to combine.
- Line a baking sheet with foil and top with a cooling rack.
- Dip the chicken pieces in the yogurt mixture and transfer to the baking sheet.
- The chicken should have a thick coating of yogurt.
- Broil the chicken until cooked through, rotating at least once, 10 to 15 minutes.
- The chicken will be lightly charred.
- Let the chicken rest for at least five minutes and then cut into bite sized pieces.
- Taste the tomato sauce for seasoning and adjust.
- Stir in the half and half and bring back to a simmer.
- Stir in the chicken.
- Serve over rice and garnish with cilantro.
