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Recipe Ingredients

  • 1 tablespoon olive oil or ghee
  • 1 small yellow onion, chopped
  • 3 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 (1/2-inch knob) ginger, peeled and grated
  • 1 1/2 teaspoons garam masala powder
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 pounds frozen roasted diced chicken
  • 1 (15-ounce) can tomato sauce
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons Greek yogurt
  • Chopped fresh cilantro, for garnish
  • 4 cups cooked jasmine rice, kept hot cooked jasmine rice, kept hot

Recipe Directions

  1. Heat oil in large pot over medium heat. Add onions, and cook, stirring occasionally, until tender, about 3 to 5 minutes. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric, and cook until fragrant, about 30 seconds.
  2. Stir in chicken, tomato sauce and broth and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until flavors develop and chicken is fully heated through, about 10 minutes.
  3. Stir in heavy cream and yogurt, and cook until fully heated through, about 2 to 3 minutes. Garnish with cilantro, and serve with rice.

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