Traditional Chicken Curry

Ingredients

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• ¼ cup plain yogurt
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• 2 teaspoons garam masala
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• 2 teaspoons paprika
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• ½ teaspoon freshly ground black pepper
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• ½ teaspoon salt
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• ½ teaspoon cayenne pepper
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• ½ teaspoon ground coriander
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• 1 pound skinless, boneless chicken breast - cut into 1-inch strips
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• 3 tablespoons vegetable oil
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• 1 teaspoon cumin seeds
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• 1 large onion, chopped
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• 2 green chile peppers, minced
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• 3 cloves garlic, minced
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• 1 tablespoon grated fresh ginger
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• 2 medium Roma tomatoes, diced
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• ½ cup tomato paste
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• ¼ cup water
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• 1 teaspoon garam masala
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• ½ teaspoon ground coriander
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• ½ teaspoon ground turmeric
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• ½ teaspoon salt, or to taste
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• ½ cup heavy whipping cream
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• ½ bunch fresh cilantro, chopped
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Instructions

1. 1
   Make the chicken: Combine yogurt, garam masala, paprika, black pepper, salt, cayenne pepper, and coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
2. 2
   Preheat the oven to 450 degrees F (230 degrees C). Grease a rimmed baking sheet.
3. 3
   Remove chicken from marinade and place onto the prepared baking sheet, leaving space between each piece.
4. 4
   Bake in the preheated oven until browned and no longer pink inside, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and set aside.
5. 5
   Make the sauce: Heat oil in a large skillet over medium heat. Add cumin seeds and cook, sirring gently, until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Add chile peppers, garlic, and ginger; continue to cook and stir until onion is browned, 15 to 20 minutes. Stir in tomatoes, tomato paste, and water; cook, stirring occasionally, until tomatoes begin to break down, about 10 minutes.
6. 6
   Add garam masala, coriander, turmeric, and salt, then stir in chicken and cream until well combined; cover and simmer for 10 minutes. Garnish with cilantro.Aja