30 minutes prep + 30 minutes cook time
Serves 5
Ingredients:
Marinade:
1 cup Greek yogurt
1/4 cup heavy cream
2 Tbsp. lemon juice
2 Tbsp. minced garlic
1 Tbsp. minced ginger
1 tsp. sea salt
1 tsp. pepper
1 tsp. cumin
1 pound boneless, skinless chicken thighs
Combine Greek yogurt, cream, lemon juice, minced garlic, minced ginger, sea salt, pepper, cumin and chicken thighs in a medium mixing bowl. Refrigerate and marinate chicken in yogurt mixture for a minimum of 30 minutes. (Chef's Note: It can be marinated 8-10 hours for maximum flavor.)
Sauce
2 Tbsp. butter
2 Tbsp. coconut oil
2 Tbsp. minced garlic
1 Tbsp. minced ginger
1 serrano pepper, diced (To increase spice, include seeds.)
3 Tbsp. tomato paste
5 Roma tomatoes, diced
1 1/2 tsp. garam masala
1 tsp. sweet paprika
1 tsp. sea salt
1 cup heavy cream
1/2 cup water
1/4 cup chopped cilantro
Make Dinner:
In a large skillet, heat butter and coconut oil over medium high heat. Add garlic, ginger and diced serrano peppers. Sauté for 5 minutes. Add tomato paste and diced tomatoes. Stir to combine. Sauté another 5 minutes. Chop marinated chicken into bite size pieces and add to skillet. Add garam masala, paprika and sea salt. Mix well. Reduce heat to medium. Add cream and water. Simmer chicken in sauce for 10 minutes until cooked through and sauce is thickened. Serve over Jasmine Rice topped with freshly chopped cilantro. (Chef's Note: Traditionally this dish is also served with soft Indian bread called Naan. If you can't find it, pita bread is also delicious.)
Jasmine Rice
2 cups jasmine rice
4 cups water
Bring rice and water to a boil in a medium covered sauce pan over high heat. As soon as pot begins to boil, reduce heat to low. Boil rice for 20 minutes until water is absorbed and rice is cooked through. Remove from heat and allow to rest for 5 minutes before uncovering.