Ingredients
4chicken breasts,boneless skinless
1tbspbutter
2tbspcumin
2tbsppaprika
1½tbspground coriander
1½tspground turmeric
½tspcayenne pepper
¼tspkosher salt
1cupGreek yogurt
1lemon,juiced, just under ¼ cup
6clovesgarlic,minced
2tbspginger,minced
14ozcrushed tomatoes,(1 can)
½cupheavy cream
2tbspcanola oil
Preparation
Cut the chicken into 2-inch chunks.
Mix the cumin, paprika, coriander, turmeric, cayenne pepper, and salt into a small bowl.
Toss the chicken with half the spices, the greek yogurt, and the lemon juice and let it sit.
In a large saucepan on medium-high heat, add the butter and the rest of the spices, stirring well for 30 seconds until fragrant.
Add in the garlic and ginger and stir an additional 30 seconds.
Add in the crushed tomatoes and heavy cream, stir and let simmer on low-medium heat for 7 to 10 minutes.
Heat the canola oil in a large skillet on medium high heat.
Remove most of the marinade from the pieces of the chicken before cooking.
Cook the chicken in batches until just cooked through.
Add the sauce to the chicken and mix well before serving.
Serve and enjoy.
