Created on 8/20/2022
Ingredients:
- 2 lbs chicken breast or chicken thighs
- 2 teaspoons salt
- 1/4 cup cooking oil
- 1/2 white onion
- 1 tablespoon minced garlic
- 1 1/2 teaspoons minced ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon water
- 1 (15 ounce) whole can tomatoes
- 1 cup plain greek yogurt
- 2 tablespoons chopped fresh cilantro
- 1/2 cup water
- 2 teaspoons garam masala
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lemon juice
Instructions:
Step 1: Heat a large pot to medium-high heat. Once the pot it warmed up, add 2 tablespoons of olive oil
Step 2: Cut chicken into 1-inch cubes (bite-size pieces). Season with salt
Step 3: Working in batches, add chicken to the pot without overcrowding the pot. Each piece of chicken should touch the bottom of the pot to create a crust. You may need to work in batches. Once a crust has developed, flip the chicken. You will not be cooking the chicken fully on this step. Once both sides have been flipped, remove the chicken to a separate plate for later
Step 4: Reduce the heat of the pot to medium. Add onion, garlic, and ginger. Cook these ingredients until soft and fragrant, and translucent, about 7 minutes
Step 5: Add curry powder, cumin, turmeric, coriander, cayenne, and one tablespoon of water. Stir frequently
Step 6: Add tomatoes and yogurt, mix together and allow to heat up for a few minutes. Add 2 tablespoons cilantro and salt, and stir together
Step 7: Add the chicken and all its juices from the plate into the pot. Pour in 1/2 cup of water. Stir everything together. Turn the heat up to medium-high and put a lid on. Cook for about 20 minutes until the chicken is completely cooked
Step 8: Add a squeeze of lemon juice and sriracha to taste.
Notes: This dish is best served with naan and rice.