Yogurt-and-spice marinated chicken breast, seared and simmered in a creamy orange sauce with ginger, garlic and tomato. The high-protein favorite of Indian restaurants.
Ingredients
Instructions
- 1
Cut the chicken breast into 3 cm cubes. Grate the garlic and ginger and finely chop the onions.
- 2
Mix the yogurt with half the curry powder, cumin, turmeric and paprika, a third of the garlic and ginger and 1 tsp of the salt; add the chicken and marinate in the fridge for at least 30 minutes.
- 3
Heat the sunflower oil in a large skillet over high heat; sear the chicken in two batches for 5-6 minutes until browned at the edges, then set aside.
- 4
Melt the butter in the same pan and cook the onions over medium heat for 8-10 minutes until golden. Add the remaining garlic, ginger and spices and stir for 1 minute.
- 5
Stir in the tomato paste for 1 minute, add the diced tomatoes and simmer over low heat for 10 minutes until thickened.
- 6
Stir in the cream and remaining salt, return the chicken to the sauce and simmer for 8-10 minutes until cooked through and the sauce is thick. Serve hot.
Nutrition
Per serving
| Calories | 429 kcal |
|---|---|
| Protein | 32 g |
| Carbs | 14 g |
| Fat | 29 g |
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