Essential in Indian cooking, yogurt adds a layer of creaminess to chicken tenders cooked in a flavorful sauce made with garam masala and curry powder. We serve it with store-bought naan, but it would be just as delicious served over fragrant basmati rice.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 small yellow onion
- 2 tablespoons canola oil
- Kosher salt
- 2 cloves garlic
- 2 tablespoons tomato paste
- 1 1/2 teaspoons curry powder
- 1 1/2 teaspoons garam masala
- 1 1/2 cups chicken stock
- 1 pound chicken tenders
- 1 cup frozen peas, thawed
- 1/2 cup full-fat plain Greek yogurt
- 4 pieces naan, warmed (see Cook’s Note)
Instructions
- Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
- Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 732 |
| Total Fat | 33 g |
| Saturated Fat | 7 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 33 g |
| Cholesterol | 54 mg |
| Sodium | 1177 mg |
Reviews
Good flavor after doubling the spices. Was a little too runny. Might try coconut milk next time.
Good recipe but I altered it quite a bit. I breaded/baked the chicken, then added it to the sauce to simmer. I also put 3t each curry/garam masala. I served it over jasmine rice & splashed lemon juice on at the end!
This recipe is a great introduction to curry. I have never had curry before, and this recipe was a great steppingstone into curries and Indian cuisine. The chicken wasn’t overpowering and had a great flavor. For me it was a little heavy, but when I’m super hunger this can fill me up quickly. The naan was a good sponge for the curry, I recommend you put it on the bottom of your bowl or plate to soak up the goodness. It was also pretty quick to make, for me it took about 25-30 minutes, but it wasn’t super extensive work to prepare.
So delicious. I did double the spices because we are used to curry. I had no tomato paste, so I used about 6 Oz of fire roasted tomatoes. We will eat this again and again. Amazingly quick and easy.
Using the other reviews, I ended up almost doubling the spices (I doubled the entire recipe and used 1T each of garam masala and curry powder). The consensus was that I could double the spices again as well as add cumin, paprika, and turmeric.
I added 1 diced jalapeño with the onion (I used a large purple onion) to sauté. I also dredged the chicken lightly in salted and peppered flour then browned it on medium high heat in a separate pan to give it some texture and color first. Then I added the chicken to the tomato sauce to finish cooking. Next time I’ll also add diced canned tomatoes.
Overall I thought this was a decent recipe to build upon and I’ll make it again!
I added 1 diced jalapeño with the onion (I used a large purple onion) to sauté. I also dredged the chicken lightly in salted and peppered flour then browned it on medium high heat in a separate pan to give it some texture and color first. Then I added the chicken to the tomato sauce to finish cooking. Next time I’ll also add diced canned tomatoes.
Overall I thought this was a decent recipe to build upon and I’ll make it again!
I made this tonight and was very pleased. I agree with some other reviewers that it needed more spice….maybe grated ginger and increase the curry and garam masala. I also substituted coconut milk for the chicken stock and I think that made all the difference. Bottom line is that it was a fast, easy and flavorful weeknight dinner. I will definitely make it again.
This was delicious. The dish was well spiced with the additions other mentioned before the yougurt went in, which mellowed the flavor. This dish would be wonderful with a lot of depth if left to meld for a few hours. Overall, delicious and fast.
I read reviews first so I did two heaping teaspoons of the spices. It was still pretty mild but if this is your first time doing curry or if you’re serving to curry lovers in training (kids) it’s a great recipe to start with. We didn’t have any leftovers so it must have been good!
Very Bland. If you are looking for restaurant style Indian curry, or even a simple simmer sauce like you can buy at Walmart, this isn’t it, keep looking. It would taste better if both the Masala and the Curry powders were doubled, but even then it’s still not going to be great.
Super good and easy.