1½ lb boneless, skinless chicken breasts, cut into 1-inch cubes
1 (6-oz) carton plain yogurt
2½ Tbsp garam masala, divided
3 Tbsp olive oil, divided
1 onion, sliced
1 Tbsp minced ginger
1 (28-oz) can crushed tomatoes
2 tsp paprika
1 tsp ground cumin
½ tsp salt
½ tsp pepper
1 (8-oz) carton sour cream
2 (8.8-oz) pouches microwavable long-grain rice (or use basmati)
Instructions
Combine chicken, yogurt, and 2 Tbsp garam masala in a large zip-top plastic freezer bag; seal and chill at least 2 hours.
Cook chicken in 2 Tbsp hot oil in a large deep skillet over medium-high heat 4 to 5 minutes or until lightly browned. Remove chicken from skillet; keep warm.
Cook onion and ginger in 1 Tbsp hot oil in skillet over medium heat 3 minutes or until tender; stir in tomatoes, paprika, cumin, salt, pepper, and ½ Tbsp garam masala.
Cook 10 minutes or until sauce is slightly reduced; add sour cream. Cook just until thickened; stir in chicken. Cook just until chicken is thoroughly heated.
Cook rice according to package directions in microwave. Serve chicken over rice.
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