Ingredients

Gathering your ingredients is the first step to culinary success. Here’s what you’ll need:

1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
4 cloves garlic, minced
1 tablespoon freshly grated ginger
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon cayenne pepper (adjust for spice preference)
1 teaspoon ground coriander
Salt and black pepper to taste
2 tablespoons vegetable oil
1 large onion, finely chopped
1 (14-ounce) can tomato puree
1 cup heavy cream
Fresh cilantro, chopped, for garnish

If you’re looking for substitutions, you can use Greek yogurt for a thicker marinade or coconut cream for a dairy-free option. Feel free to adjust the spices to match your heat tolerance, much like my abuela would adjust the chili in her salsas.

Instructions

In a large bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, paprika, cayenne, coriander, salt, and pepper. Add the chicken pieces and mix until well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavors.
Heat the vegetable oil in a large skillet over medium heat. Add the onions and cook until they are soft and golden, about 5 minutes.
Increase the heat to high and add the marinated chicken pieces. Sauté until the chicken is browned on all sides, about 8-10 minutes.
Add the tomato puree to the skillet, stirring to combine with the chicken and spices. Reduce the heat and let it simmer for 10 minutes.
Pour in the heavy cream, stirring gently. Allow the sauce to simmer for another 10-15 minutes until it thickens slightly and the chicken is cooked through.
Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.

Remember, cooking is as much about intuition as it is precision. Don’t be afraid to tweak the recipe to suit your palate, just like I do when recreating dishes from my travels.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International