Seared chicken breasts simmered in a creamy parmesan, garlic and tomato sauce with basil. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 35 minutes.
Prep 10 min Cook 25 min Serves 4 Easy
Ingredients
🍗Chicken4 breasts
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧀Heavy Cream3/4 cup
🧄Garlic4 cloves, minced
🫙Olive Oil2 tbsp
🧀Parmesan Cheese1/2 cup, grated
🍅Tomato Paste1 tbsp
🍅Cherry Tomatoes1 cup, halved
🍗Chicken Broth1/2 cup
Optional extras
🌿Fresh Basila handful
🌶️Dried Oregano1 tsp
🌶️Red Pepper Flakes1/2 tsp
Instructions
1
Season the chicken and sear in olive oil until golden on both sides; set aside.
2
Sauté garlic and tomato paste, then add cherry tomatoes, oregano and pepper flakes.
3
Pour in broth and cream, bring to a simmer and stir in parmesan.
4
Return the chicken and simmer until cooked through (74°C inside).
5
Scatter with basil and serve with pasta or bread.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Pound the chicken to an even thickness so it cooks evenly in the sauce.
