I used roasted chickens for this recipe, so you would need to cook raw chicken breast longer. I’ve added separate instructions. This is a quick dish to make and serves 4 comfortably with a side dish of rice, or naan (or both).
- 2 Tbs grapeseed oil (or ghee)
- 1 Tbs ginger, minced
- 1 cup red onion, chopped
- 1 Tbs tomato paste
- 1 Tbs cumin seeds
- 1 tsp turmeric
- 1 Tbs garam masala
- pinch chili pepper flakes, or to taste
- 2 cups cooked chicken, shredded (or two chicken breasts)
- 1 Tbs brown sugar
- ¼ cup plain yogurt
- 1 cup water
Heat a large skillet or lovely enameled cast iron pot, like my new one, over medium-high heat and add oil (or ghee). Once it heats, add the ginger and onion. Cook for 3 to 4 minutes, or until the onion is soft. Add the tomato paste, spices and season with salt and pepper to taste. Reduce the heat to low and cook for 2 minutes.
If using cooked chicken: Add the cooked chicken and stir well to coat it. Add the brown sugar, yogurt and water, turn heat up to high and cook for 5 minutes to heat through.
If using raw chicken breast meat: Add the chicken breasts and stir well to coat it; cook for 5 to 7 minutes. Add the brown sugar, yogurt and water, turn heat up to high and cook for 7 to 10 more minutes, till chicken breaks easily when pressed with a fork.