Ingredients:

  • 1.5 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup tomato puree
  • 1 tsp ground turmeric
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup plain Greek yogurt, whisked until smooth
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium-high heat in a large non-stick skillet or deep pot. Add chicken cubes in a single layer and sear until the edges are golden-brown, approximately 3 minutes per side. Remove chicken and set aside on a plate.
  2. In the same pan, add the diced onion and sauté until translucent and slightly browned.
  3. Stir in the minced garlic and grated ginger, cooking for 60 seconds until aromatic.
  4. Add the turmeric, garam masala, cumin, smoked paprika, salt, and black pepper. Stir constantly for 30 seconds to bloom the spices.
  5. Pour in the tomato puree, stirring well to scrape up any browned bits from the pan. Lower heat to medium-low and simmer for 5 minutes until the sauce thickens.
  6. Return the seared chicken and any accumulated juices to the pan. Cover and simmer for 8-10 minutes until the chicken is cooked through.
  7. Remove from heat and stir in the whisked Greek yogurt and fresh lemon juice until the sauce is velvety.
  8. Garnish with chopped fresh cilantro before serving.