Notes — Marinating the meat takes about 3 hours so plan ahead. Freezes forever. The original note said “great on rice.” Like, no shit? (unknown kcal/recipe)

Ingredients (Chicken)

• 2 lbs boneless skinless chicken breast
• 6 garlic cloves, chopped
• 2 inches fresh ginger, minced
• 4 tsp turmeric
• 2 tsp garam masala
• 2 tsp coriander
• 2 tsp cumin
• 2 cups greek yogurt
• 1 tbsp kosher salt

Ingredients (Sauce)

• 1/4 cup clarified butter (ghee)
• 1 onion, sliced thin
• 6 oz. tomato paste
• 6 cardamon pods, crushed
• 1/2 tea red pepper flakes
• 1 28oz can diced tomatoes or tomato sauce
• 2 cups skim milk
• 2/3 cup chopped cilantro
• basmati or jasmine rice

Instructions

1. Stir together garam, turmeric, coriander, cumin, ginger and garlic.
2. Take half of the spice mix and mix with the yogurt and salt. Save the other half of the spice mix for the sauce later.
3. Chop the chicken into 1in strips and mix into the marinade mixture. Let sit, sealed in a fridge, for 3 hours at least.
4. When done marinating, turn on your oven to broil or use a grill to cook the chicken. (This will only cook the outside, not the inside 100%).
5. Roughly grind the pepper flakes and cardamon.
6. Add spice mixture to ghee in a large, heavy pot.
7. Over medium heat, add the onion and cook until soft, about 5 min. (It’s okay if some bits are stuck to the pan)
8. Add the tomato sauce to the pan and use the juice to scrape up any bits stuck to the pan.
9. Let simmer for a few min, add milk. Simmer 30 min over low heat.
10. Chop up the chicken into 1in cubes and add it to the mix.
11. Serve over basmati or jasmine rice.