Gather up your ingredients!
Start by putting the chicken in a dish or on a plate.
Now mix together coriander, cumin, cayenne pepper, and salt.
Since we are good friends with this chicken, give it a little massage with the spice concoction. Make sure both sides of the chicken are nicely spiced.
Now cover the chicken and place it in the refrigerator for 30 minutes.
While you are waiting, grate your ginger.
Press your garlic.
Now grab a mixing bowl and add two tblspns of ginger and 2 pressed garlic cloves. Then 1 tblspn of oil.
Next add your yogurt.
Then whisk until smooth.
Now grab a deep sauce pan, or a Dutch oven, if you have one(unlike me, the poor college student), then add 3 tblspns of oil to the pan and bring it to a light bubble on medium-low heat.
Chop your onion!
Now sauté your onion for about 8 minutes or until golden brown.
Take your pepper and rib it and de-seed it, then finely chop it. Warning!: be very careful when handling peppers, make sure to wash your hands! You do not want pepper in your eyes or anywhere else!
When your onions are sautéed, add the rest of the garlic and ginger, the tomato paste, the minced pepper, and the garam masala. Then mix together and heat for 3 minutes or until it smells strongly.
Now add the crushed tomatoes and the sugar.
Bring to a boil then let simmer, covered, for 15 minutes.
While you are waiting heat your oven to broil and move an oven rack to the top most position. Then grab your chicken and your yogurt sauce!
Coat the chicken breasts in the yogurt sauce and place on a tinfoil lined baking sheet or broiler pan.
Now it's probably been 15 minutes, so add the heavy cream to your sauce and keep it simmering for another 10-15 minutes.
It should turn a beautiful orange color! Go ahead and have a little taste ;)
Put your chicken in the oven and bake for 20-25 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
While you are waiting, make some rice, however you like to make it!
Flip your chicken halfway through the baking time.
Your chicken should be nice and crispy on the outside and 165 degrees Fahrenheit when it's done.
Let the chicken sit 5 minutes, then cube and add to the sauce. Add the cilantro and mix thoroughly.
Serve on some rice with some naan bread and enjoy! :)
- 2.0lb Boneless, skinless chicken breast
- 1/2tsp Ground cumin
- 1/2tsp Ground coriander
- 1/4tsp Cayenne pepper
- 1.0tsp Kosher salt
- 1.0c Plain yogurt
- 2.0Tbsp Vegetable oil
- 4.0 Garlic Cloves
- 1.0Tbsp Fresh grated ginger
- 1.0 Medium yellow onion
- 1.0 Fresh Serrano chile
- 1.0Tbsp Tomato paste
- 1.0Tbsp Garam Masala
- 1.0 28 oz can of crushed tomatoes
- 2.0tsp Sugar
- 1/2tsp Salt
- 2/3c Heavy Cream
- 1/4c Fresh cilantro