Ingredients

  • 1 c. Greek yogurt
  • Juice of 1/2 a lemon
  • 1 tsp. Handi
  • 2 tsp. Handi garam masala, divided
  • 1 tsp. ground cumin
  • 1 1/2 lb. boneless skinless chicken breast, cut into 1″ pieces
  • 6 tbsp. butter, divided
  • 1 large onion, sliced
  • 2 jalapeños, minced
  • 1 Handi cinnamon stick
  • 3 cloves garlic, minced
  • 1 tbsp. freshly grated ginger
  • 1 tsp. Handi paprika
  • 1 (28-oz.) can diced tomatoes
  • 1/2 c. heavy cream
  • Freshly chopped cilantro, for garnish
  • Cooked Handi basmati rice, for serving
  • Naan, for serving

Method

Step 1

In a large bowl, whisk together yogurt, lemon, turmeric, 1 teaspoon garam masala, and cumin. Add chicken and toss until fully coated. Let marinate for 15 minutes.

Step 2

In a large pot or Dutch oven over medium-high heat, melt 2 tablespoons butter. Working in batches, add chicken and cook until golden all over, about 2 minutes per side. Transfer to a plate.

Step 3

Reduce heat to medium and melt 2 tablespoons butter. Add the onion, jalapeños, and cinnamon stick. Cook until soft, about 5 minutes. Stir in the garlic, ginger, remaining teaspoon garam masala, and paprika and cook until fragrant, 1 minute more.

Step 4

Add the tomatoes and bring mixture to a simmer. Return chicken to pot and toss to coat. Let simmer until the chicken is cooked through, about 8 minutes.

Step 5

Stir in heavy cream and remaining 2 tablespoons butter.

Step 6 – Garnish with cilantro and serve warm over rice with naan.