My husband found this recipe last year and it has since become one of my favorite chicken dishes! This recipe will make a lot of food but it is good leftover so we just eat it for days! (and I don’t even like leftovers!)
What you will need:
4 lbs CHICKEN THIGHS,cut into bite sized cubes (you can use breasts if you prefer)
6 GARLIC CLOVES crushed OR 3 tsp MINCED GARLIC
2 tsp GARAM MASALA
3 tsp GROUND CORIANDER
3 tsp GROUND CUMIN
1 tsp CHILI POWDER
1 tsp PAPRIKA
3/4 cup PLAIN GREEK YOGURT
7 Tbs BUTTER
1 Tbs WHITE VINEGAR
3 Tbs TOMATO PASTE
4 large TOMATOES, peeled and chopped OR 1 can (28 oz) WHOLE PEELED TOMATOES, chopped
1/2 tsp CINNAMON
1 cup HEAVY CREAM or COCONUT MILK
Optional: garnish with chopped CILANTRO
RICE to serve dish over
First combine the chicken, garlic, garam masala, cumin, chili powder, paprika, and yogurt in a large bowl. Cover the bowl and refrigerate for at least two hours.
In a large pot, melt the butter on the stove. Once the butter has melted, add the vinegar, tomato paste, chopped tomatoes, and cinnamon. Bring the contents to a boil and stir until the tomato mixture breaks down and is thick (this could take up to 20 minutes depending on how you chopped the tomatoes).
Reduce the heat and add the chicken. Stir the pot while keeping the mixture at a simmer until the chicken is cooked through.
Once the chicken is fully cooked add the cream and allow the mixture to simmer for a few more minutes.