- 2 teaspoons dried red chile pepper, crushed
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons minced ginger
- 2 cloves garlic, crushed
- 5 Roma tomatoes, seeded, diced
- 1/2 cup plain yogurt
- 1 pound skinless, boneless chicken breast, cut into 2-inch cubes
- 1/2 cup butter
- 2 red bell peppers, sliced
- 2 onions, thinly sliced
- 1/4 cup heavy whipping cream
- 2 tablespoons chopped fresh coriander
- Mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl. Stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes.
- Melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. Add the chicken and marinade to the skillet. Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center.
- Turn up heat to medium-high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.