11/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
11/2 teaspoons garam masala
1 teaspoon Compliments Chili Powder
1 tablespoon Sensations Extra Virgin 100% Olive Oil
3 tablespoons Compliments Butter
2 tablespoons minced fresh ginger
3 cloves garlic, minced or pressed
1 onion, finely chopped
11/2 cups Compliments Chicken Broth
1 cup Compliments Plain Low-fat Yogurt
4 tablespoons Compliments Tomato Paste
minced cilantro (optional)
hot, cooked Sensations Jasmine Rice
YIELD 6 servings
In a bowl, mix together chicken pieces with half the garam masala, half the chili powder, and salt to taste.
Heat oil in a 12-inch nonstick frying pan over high heat. When pan is hot, add chicken. Cook until undersides are lightly browned, about 2 minutes. Turn pieces over and cook to brown other sides, 1-2 minutes more.
With a slotted spoon, transfer chicken to a platter and set aside.
Reduce heat to medium-high. Add butter to pan. When melted, add ginger, garlic, and remaining garam masala and chili powder.
Stir until fragrant, about 30 seconds. Add onion and more salt to taste.
Cook, stirring often, until onion is browned and softened, 5-7 minutes.
Add broth, yogurt, and tomato paste to pan and whisk until smooth. Add chicken and any juices from platter. Cover pan and bring to a simmer. Uncover and simmer, stirring often, until thickened slightly and chicken is no longer pink in center (cut to test), about 5 minutes.
Transfer mixture to a serving bowl and sprinkle with cilantro. Serve with rice.