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Total Time
2 Hours 50 Mins
Yield
Serves 4 (serving size: about 1 cup)
Photo: Oxmoor House

How to Make It

Step 1

Preheat oven to 375°. Place onion and garlic in a food processor; process until a smooth paste forms. Spoon half of paste into a small bowl; cover and chill. Add 1 teaspoon cumin, 1 teaspoon red pepper, and ginger to remaining paste in food processor; process until smooth. Stir in yogurt and lemon juice.

Step 2

Combine chicken and yogurt mixture in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours.

Step 3

Remove chicken from bag; discard marinade. Sprinkle 1/2 teaspoon salt evenly over both sides of chicken. Place chicken on a rack coated with cooking spray; place rack in a foil-lined pan. Bake at 375° for 16 minutes or until done, turning after 8 minutes. Let stand 10 minutes; cut chicken into bite-sized pieces.

Step 4

Heat a large nonstick skillet over medium-low heat. Add oil to pan; swirl to coat. Add cinnamon stick; cook 1 minute or until fragrant, stirring frequently. Stir in 1 teaspoon cumin, 1/2 teaspoon red pepper, 1/4 teaspoon salt, coriander, and turmeric; cook 1 minute, stirring constantly. Reduce heat to low; stir in reserved onion-garlic paste. Cook 12 minutes or until lightly browned, stirring occasionally. Stir in tomatoes; bring to a simmer over medium heat, and cook 8 minutes, stirring occasionally. Stir in half-and-half and milk; bring to a simmer. Stir in chicken; simmer 2 minutes or until heated. Sprinkle with cilantro.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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