This is a lightened up version of the Indian classic. I also added peas, although nontraditional, to increase the nutrition. We like to eat this over basmati rice.
To make this #dinnerdoneby9am I cook it all the way, refrigerate all day, then re-heat just prior to serving.
Chicken marinade
-1 lb chicken, cut into bite sized chunks
-1/2 c yogurt
-1 tsp salt
-1 tsp turmeric
-1 tsp garam masala
-1 tsp coriander
-1 tsp cumin
Masala sauce
-2 Tbsp butter, ghee or coconut oil
-1 onion, diced
-1 inch knob ginger, minced
-1 can crushed tomatoes
-1 tsp turmeric
-1 tsp garam masala
-1 tsp coriander
-1 tsp cumin
-1 tsp salt
-1 tsp sugar
-1/4 tsp cayenne
-1 cup frozen peas, thawed
-1/2 cup heavy cream
-handful of chopped cilantro for garnish
Whisk together marinade ingredients, then stir in chicken. Place in refrigerator to marinate for at least 1 hour, and up to overnight. After marinating shake off excess marinade and broil chicken for 7-8 minutes, until charred and just cooked through.
While chicken broils, heat butter/ oil in a medium pot over medium heat. Add onion and ginger, cook 10 minutes, stirring intermittently. Add tomatoes, then stir in turmeric through cayenne. Simmer 10 minutes. Remove from heat, stir in peas, stir in heavy cream, then stir in cooked chicken. Serve over rice and topped with cilantro.
