Ingredients:

  • 2 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup crushed tomatoes
  • 2 tbsp yellow curry powder
  • 1 tbsp garam masala
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup Greek yogurt
  • 1/2 cup chicken broth
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Heat the oil in a skillet over medium-high heat. Add the diced onions and sauté for 4–5 minutes until they turn translucent and slightly golden. Stir in the minced garlic and grated ginger, cooking for another 60 seconds.
  2. Increase heat to high and add the chicken cubes in a single layer. Sear for 3 minutes without moving them to develop a golden-brown crust.
  3. Sprinkle the curry powder, garam masala, salt, and pepper over the meat, stirring constantly for 2 minutes to bloom the spices in the chicken fat.
  4. Pour in the crushed tomatoes and chicken broth. Stir to scrape up the browned bits from the bottom of the pan.
  5. Lower the heat to medium-low and simmer for 8–10 minutes until the sauce thickens and the chicken is cooked through.
  6. Remove from heat and stir in the Greek yogurt until the sauce is velvety and uniform. Garnish with chopped cilantro.