Ingredient Checklist


Instructions Checklist
  • Season the chicken cubes all over with salt and ground black pepper. Combine the garam masala, turmeric and paprika in a large bowl. Add the chicken and toss to coat.

  • Heat the oil in a large skillet over medium-high. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the garlic and ginger and cook, stirring, 1 minute. Add the spiced chicken and brown on all sides, about 6 minutes.

  • Add the crushed tomatoes, frozen peas, and remaining 1/4 tsp. salt, and bring to a simmer. Use a wooden spoon to scrape up the brown bits from the bottom of the pan. Reduce heat to medium-low; cover and cook, 5 minutes.

  • Stir in the evaporated milk and heat through. Remove from heat and stir in the butter until melted. Serve the chicken mixture topped with fresh cilantro, if desired.

Intro to Indian

This mild dish is an excellent first South Asian meal for skeptical eaters. Serve with rice or store-bought naan to catch every drop of sauce.

Nutrition Facts

425 calories; 25 g total fat; 8 g saturated fat; 7 g polyunsaturated fat; 8 g monounsaturated fat; 88 mg cholesterol; 783 mg sodium. 811 mg potassium; 22 g carbohydrates; 5 g fiber; 10 g sugar; 30 g protein; 0 g trans fatty acid; 1596 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 13 mg niacin equivalents; 1 mg vitamin b6; 47 mcg folate; 0 mcg vitamin b12; 170 mg calcium; 4 mg iron;