- Prep time 20 minutes
- Total time 50 minutes
- Portion size 6 servings
Ingredients
Method
In large deep skillet, heat half the oil over medium-high heat; cook chicken in 2 batches, turning once, until golden on each side, 4 to 5 minutes. Season with salt and pepper. Transfer to plate; set aside.
In same skillet, heat remaining oil over medium heat; cook onion, garlic and ginger, stirring, until onion is tender, 3 to 4 minutes. Return reserved chicken to skillet; sprinkle garam masala, cumin, turmeric, coriander, cinnamon and cayenne over top. Add broth, scraping up brown bits from bottom of pan with wooden spoon. Add tomatoes and bring to boil; reduce heat and simmer until chicken is cooked through, 15 to 20 minutes.
Stir in yogurt, sugar and chopped cilantro (if sauce is too thick, stir in a bit of water). Garnish with cilantro sprigs and serve with naan.
Nutritional facts PER SERVING (without naan): about
- Calories 245
- Total fat 10 g
- Saturated fat 1 g
- Cholesterol 125 mg
- Sodium 500 mg
- Total carbohydrate 11 g
- Fibre 3 g
- Sugars 6 g
- Protein 28 g
- Iron 4 mg
