This dish is usually loaded with heavy cream. This lighter version substitutes heavy cream for Greek yogurt for a creamy alternative!
-3-4 chicken breasts
-4 large ripe tomatoes (or 28 oz can diced canned tomatoes)
-1/2 tsp cumin
-1/2 tsp coriander
-1/2 ground ginger
-3 tblsp garam masala spice mix
-1 cup Greek yogurt, divided
-4 garlic cloves, minced
-2 tsp fresh ginger
-1 cup chopped cilantro
Salt and pepper
In a large bowl Add 1/2 cup Greek yogurt, cumin, coriander, ground ginger, salt and pepper. Mix well. Add chicken breasts and make sure all the chicken is coated in the mixture. Please on baking sheet and broil on high until it is browned, flip over on other side. Make sure to watch so it does not burn! Remove from oven. Let cool enough to handle. Dice the chicken in bite size pieces. Set aside.
In a skillet over medium high heat sauté onions until translucent. Add garlic, ginger, garam masala, salt and pepper, stir just until fragrant (2-3 minutes). Add tomatoes and 1/4 cup water (do not add water if using canned tomatoes). Reduce heat to low. Cover and let simmer for 5 minutes. Add remaining Greek yogurt, chicken, and cilantro.