Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
1 hr 5 min
Prep:
30 min
Inactive:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large heavy bottomed skillet (cast iron preferred), heat the oil over medium heat until hot but not smoking. Add the onions and chopped tomatoes and stir-fry until soft. Stir in the green chiles, ginger, garlic, peppercorns, chili powder and garam masala and cook for another 5 minutes to bring out the aroma of the spices.

Add the chicken (whole breasts or chopped) and cook for 5 minutes turning frequently. Stir in the chicken stock and cook until all the flavors have combined, about 10 to 12 minutes. Add the tomato paste and stir, which will help thicken the sauce. Remove from the heat and add the vanilla yogurt, cilantro and lemon juice. Season with salt and pepper and let it rest for another 5 minutes until all the flavors meld. Transfer to a serving bowl and serve with Basmati Rice and Naan Bread, if desired.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Curried Chicken Salad

Recipe courtesy of Ina Garten

Easy Chicken Curry with Vegetables

Recipe courtesy of Melissa d'Arabian

Spicy Red Curry Chicken and Rice

Recipe courtesy of Robert Irvine

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Recipe courtesy of Aarti Sequeira

Whole30 Thai Curry Veggie Noodles with Chicken

Recipe courtesy of Food Network Kitchen

Chicken Fried Rice

Recipe courtesy of Robert Irvine

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Salad

Recipe courtesy of Food Network Kitchen

Beer Can Chicken

Recipe courtesy of Bob Blumer

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories