Ingredients
1½knob gingerpeeled
4garlic clovespeeled
½largeyellow onionpeeled
1½lbschicken breastsboneless skinless, diced into 1 inch cubes
1½tbspgaram masala spice blenddivided
saltto taste
2tbspolive oildivided
1tbsptomato paste
1tspground paprika
¼tspcayenne peppermore or less to taste
28oztomatoescanned, crushed
½cupplain Greek yogurt
1tbspfresh Lemon Juice
¼cupcilantro leaves
Preparation
Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse until finely chopped.
Toss chicken with 1 1/2 teaspoon garam masala and 1 teaspoon salt. Heat 1 Tablespoon olive oil in a large skillet over medium-high heat.
Add chicken and cook, rotating halfway through cooking, for about 6 to 7 minutes until cooked through. Transfer chicken to a plate.
Heat remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Add chopped onion mixture and saute for about 3 minutes until onions have softened.
Add tomato paste, remaining garam masala, paprika, and cayenne and cook, stirring constantly, for 30 seconds.
Add crushed tomatoes, season with salt to taste, and cook for about 2 minutes stirring occasionally until the mixture is hot.
Return chicken to the pan and cook for 1 minute longer. Remove from heat, stir in Greek yogurt and lemon juice.
Serve warm over basmati rice topped with cilantro.
