Recipe adapted from Indian Food & Cooking by Shehzad Husain and Rafi Fernandez.
3 tablespoons tomato paste
2 tablespoons Greek-style yogurt
1 1/2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon garlic pulp
2 tablespoons mango chutney
1 teaspoon Kosher salt
3 tablespoons corn oil
2 pounds chicken breast, cubed
2/3 cup water
2 fresh green chilies, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons half-and-half
In a medium mixing bowl, whisk together the tomato paste, yogurt, garam masala, chili powder, garlic, mango chutney, and salt. Reserve.
Over a medium low heat, heat the oil in a deep rounded frying pan. Carefully whisk in the tomato mixture and bring to a boil. Continue whisking for 2 minutes. Add the chicken pieces and water, and cook for 5-7 minutes, or until the chicken is tender. Once the chicken is fully cooked, turn the heat to low, and add the chilies, cilantro, and half-and-half.
Serve with basmati rice and garnish with chopped fresh cilantro.