11/2 lbs Boneless Skinless Chicken Breasts
5.3oz Container Plain Greek Yogurt
1 Tbsp Garam Masala
1 Tbsp Fresh Lemon Juice
1 tsp Ground Black Pepper
1/4 tsp Ground Ginger
1 Tbsp Olive Oil
15oz Can Tomato Sauce
5 Cloves Garlic, minced
4 tsp Garam Masala
1/2 tsp Paprika
1/2 tsp Turmeric
1/2 tsp Salt
1/4 tsp Ground Cayenne
1 Cup Half and Half, added last
1 Cup Jasmine Rice
1/4 Cup Fresh Cilantro
1 Head of Cauliflower
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes.
Add 1.5 cup water and 1 cup rice to a medium sauce pan. Bring to a boil, cover & cook for 15 minutes.
Heat oil in a large skillet or pot over medium-high heat. Add chicken pieces and cook until no longer pink, about 7 minutes. Set aside and keep warm.
Melt the butter in the same pan. Add onions, green peppers & carrots and cook until softened.
Add in garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander.
Add in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and stir. Add water if sauce becomes too thick.
Separate into 5 containers & garnish with fresh cilantro.
Nutrition Information: (Makes 5 Servings) 445 Calories, 9g Fat, 48g Carbs, 42g Protein