Relatively quick, although pretty involved. While it takes a little more work than most of the recipes we post, it is well worth the effort! For a truly amazing experience, make with Na'an bread. We have a Gluten Free version on our website, but there are plenty of regular recipes online!
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Servings: 6 adults
- (1 pkg) 1/4 Chicken
- (6) Garlic cloves, finely grated
- (4 tsp) Finely peeled & grated Ginger
- (4 tsp) ground Tumeric
- (2 tsp) Garam Masala
- (2 tsp) ground Coriander
- (2 tsp) ground Cumin
- (1 1/2 cups) Whole Milk Yogurt (Regular, NOT greek)
- (1 tbsp) Salt
- (3 tbsp) clarified butter (Ghee) or veggie oil
- (1/4 cup) tomato paste
- (6) cardamom pods, crushed
- (1/2 tsp) crushed red pepper flakes
- (1) 28 oz can, whole peeled tomatoes
- (2 cups) heavy cream
- (3/4 cup) chopped fresh cilantro, plus sprigs for garnish
- (1 recipe) steamed Basmati Rice (for serving)
Original recipe can be found on Bon Appétit - but I make this recipe same day and have adapted it to be same day and quicker... because who remembers to do that ahead of time? Certainly not me...
- Either bake or instant pot one package of 1/4 chicken until it is done (160°F), then shred in bowl. Set aside.
- Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat, then set aside in fridge. Set aside remaining spice mixture. Heat ghee (or regular butter*) in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft (roughly 5 minutes). Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown.
- Add tomatoes with juices, crushing them with your hands as you add them**. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
- Add cream and chopped cilantro***. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes. (this is a great time to fry up your Na'an bread!)
- Add chicken to sauce and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
Don't forget to make some Gluten Free Na'an bread!
* I'll be honest in saying I usually use regular butter and no one has died or noticed the difference... so feel free to use regular butter.
** You can use diced tomatoes but they do not cook down as readily so the resulting sauce will not be as vibrant and the diced tomatoes hold their shape.
*** One time I used the freeze dried stuff you can re-constitute. I'll be honest in saying the results were a little sad, but in a pinch it does the trick.