There's no need to dial up dinner when you can make this takeout classic – better, cheaper and faster – at home.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2013
MethodMarinade: In bowl, whisk together plain yogurt, hot pepper, garlic, ginger, paprika and oil.
Add chicken to marinade; toss to coat. Let stand for 20 minutes.
Make-ahead: Cover and refrigerate for up to 1 hour.
Scrape chicken mixture onto foil-lined rimmed baking sheet. Broil, turning once, until edges are lightly charred, 8 to 10 minutes.
Meanwhile, in large saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 4 minutes. Add garlic and ginger; cook, stirring, for 1 minute. Add garam masala, paprika, cumin, salt and turmeric; cook, stirring, for 1 minute. Stir in tomatoes, 1 cup water and tomato paste; bring to boil. Reduce heat and simmer, stirring occasionally and breaking up tomatoes, for 10 minutes.
Add chicken mixture; simmer, stirring occasionally, until chicken is no longer pink inside, about 2 minutes. Stir in cream and cilantro; cook for 1 minute. Stir in lemon juice.
Nutritional facts per each of 6 servings: about
- Fibre 3 g
- Sodium 363 mg
- Sugars 5 g
- Protein 24 g
- Calories 226.0
- Total fat 10 g
- Potassium 728 mg
- Cholesterol 73 mg
- Saturated fat 4 g
- Total carbohydrate 11 g
- Iron 13.0
- Folate 9.0
- Calcium 5.0
- Vitamin A 22.0
- Vitamin C 33.0