Ingredients
4
4 servings
- •5 tablespoons cooking oil
- •3 whole cloves
- •2 cardamom pods
- •2 large onions, finely chopped
- •3 green chile peppers, with seeds, chopped
- •4 cloves garlic, crushed
- •1 (1 inch) piece ginger, minced
- •1 teaspoon ground red chili pepper, or to taste
- •1 teaspoon ground turmeric
- •0.5 teaspoon ground cumin
- •0.5 teaspoon ground coriander
- •salt to taste
- •1.5 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
- •0.25 cup water
- •0.5 (14 ounce) can tomato puree
- •1 teaspoon ground nutmeg
- •1 teaspoon garam masala
- •0.5 cup chopped fresh cilantro, or more to taste
Instructions
- Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and sauté until dark brown, 7 to 10 minutes. Add chile peppers, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Add ground chili pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
- Stir in chicken and water; cook, stirring constantly, until water is incorporated, 2 to 3 minutes. Stir in tomato puree and nutmeg. Cover and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.
- Ladle into bowls and sprinkle garam masala over top. Garnish with cilantro.
Nutritional Facts
Per 4 servings
- Calories: 423
- Carbohydrate: 18g
- Fat: 22g
- Fiber: 4g
- Protein: 38g
- Sugar: 8g
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