Recipe Summary

25 mins
30 mins
4 cups


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; fat 25g; cholesterol 88mg; saturated fat 8g; carbohydrates 22g; mono fat 8g; poly fat 7g; insoluble fiber 5g; sugars 10g; protein 30g; vitamin a 1595.8IU; vitamin c 25.1mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 13.4mg; vitamin b6 0.9mg; folate 46.6mcg; vitamin b12 0.5mcg; sodium 783mg; potassium 811mg; calcium 170mg; iron 3.5mg.