Ingredients for Indian Chicken In Tomato Yogurt Sauce
- Chicken Breasts
- 1 large onion, finely chopped
- 1-inch ginger, grated
- Garlic Clove
- Chili Powder
- Cumin
- Garam Masala
- Dry Mustard
- Turmeric
- Cardamom
- 2 tbsp tomato paste
- Tomatoes
- 1 cup water
- Plain Low Fat Yogurt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Indian Chicken In Tomato Yogurt Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Indian Chicken In Tomato Yogurt Sauce
- Cut 1.5 lbs boneless, skinless chicken thighs into 1-inch pieces. Set aside.
- In a medium bowl, combine: 1 large onion, finely chopped; 2 cloves garlic, minced; 1-inch ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric powder; 1/4 tsp cayenne pepper (optional); 1/4 tsp cardamom powder; 1/2 tsp salt; 1/4 tsp black pepper.
- Add the chicken pieces to the spice mixture and toss until evenly coated.
- Heat 2 tbsp vegetable oil in a 10-inch covered sauté pan over medium heat. Add the chicken mixture and sauté for 10-15 minutes, or until the onions soften and the chicken begins to brown.
- Add 1 cup water, 1 (28-ounce) can crushed tomatoes, and 2 tbsp tomato paste. Bring to a simmer, then reduce heat and cook for 15 minutes, or until the sauce has thickened slightly.
- Stir in 1 cup plain yogurt and simmer for 1-2 minutes, or until heated through. Do not boil.
- Taste and adjust seasoning as needed.
- Serve hot over rice (optional), alongside mutter pulao, a crisp green salad, and naan bread.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
22g
Fat
32g
Carbs
3g
