Ingredients

• 0.25 cups plain yogurt
• 2 teaspoons garam masala
• 2 teaspoons paprika
• 0.5 teaspoons freshly ground black pepper
• 0.5 teaspoons salt
• 0.5 teaspoons cayenne pepper
• 0.5 teaspoons ground coriander
• 1 pound skinless , boneless chicken breast - cut into 1-inch strips

Instructions

1. 1 Make the chicken: Combine yogurt, garam masala, paprika, black pepper, salt, cayenne pepper, and coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Grease a rimmed baking sheet.
3. 3 Remove chicken from marinade and place onto the prepared baking sheet, leaving space between each piece.
4. 4 Bake in the preheated oven until browned and no longer pink inside, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and set aside.
5. 5 Make the sauce: Heat oil in a large skillet over medium heat. Add cumin seeds and cook, sirring gently, until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Add chile peppers, garlic, and ginger; continue to cook and stir until onion is browned, 15 to 20 minutes. Stir in tomatoes, tomato paste, and water; cook, stirring occasionally, until tomatoes begin to break down, about 10 minutes.
6. 6 Add garam masala, coriander, turmeric, and salt, then stir in chicken and cream until well combined; cover and simmer for 10 minutes. Garnish with cilantro.

Nutrition per serving