Ingredients

For the chicken marinade:

28 oz (800g) chicken breasts cut into bite-sized pieces

1/2 cup plain yogurt (i only had vanilla, so used that!)

1 1/2 tbsp. minced garlic

1 tbsp. minced ginger(or finely grated)

2 tsp. garam masala

1 tsp. turmeric

1 tsp. ground cumin

1 tsp. red chili powder

1 tsp. of salt

For the sauce:

2 tbsp. olive oil

1 tbsp. butter

1 large onion, chopped

1 1/2 tbsp. garlic, minced

1 tbsp. ginger, minced or finely grated

1 1/2 tsp. ground cumin

1 1/2 tsp. garam masala

2 tbsp. chopped cilantro

1 can (12 oz) tomato paste

1 tsp. red chili powder 

1 can coconut milk cup 

Instructions

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 1 hour.

2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for about 3 minutes on each side. Set aside and keep warm (you will finish cooking the chicken in the sauce).

3. Heat butter in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add garlic and ginger and sauté for 1 minute until fragrant, then add chopped cilantro, cumin and garam masala.

4. Add tomato paste, chili powder and salt. Stirring until all mixed. Once mixed, remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend. Add coconut milk and blend for a couple seconds to help ease the process of getting the paste out.

5. Pour the puréed sauce back into the pan. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

6. Garnish with chopped cilantro and serve with fresh, hot basmati rice, homemade naan or rice of your choosing!

Ingredients

1/2 cup warm water

2 tsp. instant yeast

1 tsp. sugar

3 tbsp. olive oil

1/4 cup yogurt

1 egg

1/2 tsp. salt

2 1/2 - 3 cups all purpose flour

2 tbsp. melted butter

2 tsp. garlic, minced (optional)

Instructions

1. Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.

2. Knead a few times on a floured counter until smooth. 

3. Place dough in a greased bowl. Cover and let rise in a warm place covered in a tea towel for at least an hour.

4. Preheat a skillet to medium heat.

5. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle. 

6. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.

7. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.