Submitted by: Coach Taryn
Prep Time: 10 Minutes
Cook Time: 1 Hour
Excellent dinner for a night when you have a little more time to prepare your meal!
Cut chicken into bite-sized pieces. Throw into a gallon-size Ziploc bag with Greek yogurt and garam masala, leave in refrigerator for at least 2 hours.
Heat butter in a large skillet on medium heat and add diced onion. Stir for about 5 minutes, add minced garlic, stir for another minute or so (until fragrant). Add cumin, fresh minced ginger, cayenne, and turmeric and stir for another 2-3 minutes.
Stir tomatoes into the onion and spice mixture, bring to boil, then reduce heat to low. Simmer, stirring often, for 10 minutes. Add coconut milk, paprika, and cinnamon. Simmer, stirring often, for another 10-15 minutes.
Heat coconut oil in separate skillet on medium heat. Add chicken to hot oil (throw out remaining marinade). Sear chicken until lightly browned, about 3-5 minutes. Transfer chicken to the sauce and simmer about 30 minutes. Add salt to taste.