About the Recipe
Ingredients
For the marinade:
2 tablespoons garam masala
3 cloves garlic, minced
1 teaspoon grated ginger
1/2 cup fat-free Greek yogurt
1 tablespoon extra virgin olive oil
1 lb chicken breast cut into 1-inch cubes
Sauce:
2 tablespoons butter
1 large yellow onion, thinly sliced
5 garlic cloves, minced
1/2 teaspoon grated ginger
1 small can tomato paste
1 teaspoon chili powder
1 tablespoon coriander
1 tablespoon cumin
1 teaspoon garam masala
1 1/2 cup chicken stock
1/2 cup fat-free Greek yogurt
Cilantro for garnish
Preparation
1. In a bowl, mix together garam masala, garlic, ginger, yogurt, and oil. Once mixed, add chicken and stir, marinate in the refrigerator for at least 1 hour or up to 24 hours.
2. Preheat pressure cooker on sauté setting, once hot add margarine, onion, garlic, and ginger to the pot, stir until onions are translucent. Now, add chicken, tomato paste, chili powder, coriander, cumin, and garam masala. Cook and stir for 3 minutes, add chicken stock and yogurt, stir to combine.
3. Put pressure cooker on 'stew' setting, secure lid and set the timer for 10 minutes. Once the timer goes off, remove lid and stir. Serve over brown rice and garnish with cilantro.