INGREDIENTS
- 2 tsp ground garam masala
- 1 tsp ground coriander
- half tsp ground chilli
- 3 tsp crushed garlic
- 2 tsp ginger, grated
- 1 large tomato
- 85g low fat plain Chobani yogurt
- canola oil spray
- 500g chicken thigh, diced
- 1 medium onion, finely diced
- 1 cinnamon stick
- half tsp ground cardamon
- 1 tsp smokey paprika
- half cup chicken stock
METHOD: Prepare marinade by dry frying the first three ingredients then add to Nutribullet with garlic, ginger, tomato and yogurt and blitz. Place chicken in a large dish and spoon marinade over the top and mix well. Cover and refrigerate overnight or for 3 – 4 hours. Spray non-stick frypan with oil and cook onion with cinnamon stick and cardamon until onion is soft. Add marinated chicken, paprika and stock. Bring to the boil and simmer covered for 5 – 10min then remove the lid and continue cooking until the sauce has thickened.
SERVING SUGGESTION: Excellent served with Veggie Lentil Korma and a dollop of yogurt on top.