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Yields 2 Servings
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Ingredients
For Marinating the Chicken:
- 1 1/2 boneless skinless chicken thighs cubed
- 2 tablespoons plain yogurt
- 1 teaspoon garam masala
- 1 teaspoon lemon juice
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground ginger
For the Sauce:
- 1/2 cup tomato sauce
- 1/4 coconut milk
- 1 garlic clove minced
- 1 tablespoon butter
- 1 teaspoon garam masala
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 cup parsley chopped for garnish
- 1/8 head of cauliflower vegetarian alternative
Additional Ingredients
- 1/3 cup uncooked rice
Ingredients
For Marinating the Chicken:
For the Sauce:
Additional Ingredients
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Instructions
How to Marinate the Chicken:
- Combine all marinade ingredients in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
- Add chicken chunks along with the marinade to a pan over medium-high heat and sauté until the chicken is mostly cooked, about 5 minutes.
How to Make the Sauce:
- Using the same pan, reduce to the pan medium heat and add the butter and garlic.
- Cook until the garlic browns, about 1 minute. Add the tomato sauce, heavy whipping cream, garam masala, paprika, and salt. Mix well.
- Bring to a boil and then decrease heat to a simmer over low heat. Simmer until the sauce thickens, about 20 minutes, stirring occasionally. Serve with naan. Garnish with parsley.
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