Prep Time: 35 mins Cook Time: 55 mins Additional Time: 2 hrs Total Time: 3 hrs 30 mins
Ingredients
Chicken:
¼ cup plain yogurt
2 teaspoons garam masala
2 teaspoons paprika
½ teaspoon freshly ground black pepper
½ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon ground coriander
1 pound skinless, boneless chicken breast - cut into 1-inch strips
Sauce:
3 tablespoons Avocado oil
1 teaspoon cumin seeds
1 large onion, chopped
2 green chile peppers, minced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 medium Roma tomatoes, diced
½ cup tomato paste
¼ cup water
1 teaspoon garam masala
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon salt, or to taste
½ cup heavy whipping cream
½ bunch fresh cilantro, chopped
Directions
Make the chicken: Combine yogurt, garam masala, paprika, black pepper, salt, cayenne pepper, and coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
Preheat the oven to 450 degrees F (230 degrees C). Grease a rimmed baking sheet.
Remove chicken from marinade and place onto the prepared baking sheet, leaving space between each piece.
Bake in the preheated oven until browned and no longer pink inside, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and set aside.
Make the sauce: Heat Avocado oil in a large skillet over medium heat. Add cumin seeds and cook, sirring gently, until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Add chile peppers, garlic, and ginger; continue to cook and stir until onion is browned, 15 to 20 minutes. Stir in tomatoes, tomato paste, and water; cook, stirring occasionally, until tomatoes begin to break down, about 10 minutes.
Add garam masala, coriander, turmeric, and salt, then stir in chicken and cream until well combined; cover and simmer for 10 minutes. Garnish with cilantro.
