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Ingredients

For the chicken marinade

  • 600 g chicken breast
  • 100 g greek yogurt, fat free fat free
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp fresh ginger
  • 1 tsp garlic
  • salt and pepper

For the sauce

  • 10 g butter
  • 1 tsp cumin seeds or ground
  • 1 tsp coriander seeds
  • 1 tsp garam masala
  • 1 tsp cinnamon powder
  • 5 cardamom pods
  • 100 g onion
  • 400 g crushed tomatoes (1 can)
  • 30 g cashew nuts
  • 40 g greek yogurt, fat free
  • 1/2 medium carrots grated

Instructions

  • Marinate the chicken cut in pieces with greek yogurt and all the spices at least 3 hours or ideally overnight.
  • Cook chicken on high heat until golden then set aside.
  • Prepare the sauce by heating up all the spices in the butter, onion and grated carrots until fragrant. The grated 🥕 is a secret ingredient to obtain a vibrant orange colour (its sweetness also balances with the sourness of the tomatoes).
  • Add in crushed tomatoes, greek yogurt and cashew nuts, mix well and cook few more minutes.
  • Pour the mixture in a food processor and blend until smooth. Adjust seasoning if needed.
  • Pour the sauce back in the pan and add in the chicken. Mix well . Top with fresh coriander and plain low fat yogurt or light cream.

Notes

I serve it with brown rice for a healthier version but you can have it with basmati rice or naan. Hope you like it !
Calories: 304kcal