- Yields: 4 servings
- Preparation: 1 hour 20 minutes
Ingredients
MARINADE
- 4 boneless skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup (60mL) Nordica 2%
- 1 tbsp (15mL) garlic, minced
- 1 tbsp (15mL) ginger, finely grated
- 1 tbsp (15mL) ground cumin
- 1 tbsp (15mL) ground coriander
- 1 tbsp (15mL) chili powder
- 1 tsp (5mL) salt
SAUCE
- 3 tbsp (45mL) vegetable oil
- 2 tsp (10mL) ground cumin seeds
- 1 1/4 cup sweet onion, grated
- 2 tbsp (30mL) garlic, minced
- 2 tbsp (30mL) fresh ginger, minced
- 2 tbsp (30mL) garam masala
- 2 tsp (10mL) ground coriander
- 2 tsp (10mL) ground turmeric
- 2 tsp (10mL) ground black pepper
- 1/2 tsp (2mL) ground cinnamon
- 3 tbsp (45mL) tomato paste
- 2 1/2 cups (625mL) tomatoes, crushed
- 2 tbsp (30mL) lemon juice
- 1 1/4 cup sodium reduced chicken broth
- 1/2 tsp (2mL) chili powder
- 1 1/4 cup (310mL) Nordica 2%
- 4 tbsp (60mL) unsalted butter
Instructions
- In a small food processor, whip 1 1/2 cups of Nordica Cottage Cheese, until creamy and smooth. Set aside.
- Mix all marinade ingredients together in a bowl, then add chicken. Set aside covered for 2 -3 hours in the fridge.
- Mix sauce spices together in a small bowl and set aside.
- Heat 2 tbsp. of vegetable oil in a large frypan over medium-high heat. Add marinaded chicken and cook for 10 minutes until it starts to turn golden brown. Remove from the pan and set aside on a plate.
- Add remaining vegetable oil to the same pan. Toast cumin seeds until fragrant, 10-15 seconds. Add the onions, garlic, and ginger. Sauté 5 minutes until the onions are soft and starting to brown.
- Reduce the heat to low. Add the spice mix, tomato paste, crushed tomatoes, lemon juice and chicken broth. Stir well and cook for 20 minutes. Transfer sauce to a large bowl and use a hand blender to puree sauce. Strain sauce over pan, discard any larger bits left from the sauce.
- Return the pan to medium high heat and add the chicken to the sauce. Stir in butter and simmer covered for 10 minutes. Season with more chili powder to taste. Remove from heat and stir in 1 cup of whipped cottage cheese.
- Transfer to a serving dish. Swirl in reserved ¼ cup of whipped cottage cheese on top. Garnish with cilantro leaves.
- Serve with warm naan and brown rice.
Tips:
Nutrition Information:
Per 1 serving (1/4 recipe chicken and sauce only)
Calories: 520
Fat: 28 g Saturated fat: 10 g Trans fat: 0.5 g Carbohydrate: 21 g Fibre: 4 g Sugars: 9 g Protein: 46 g Cholesterol: 125 mg Sodium: 1020 mg Potassium: 950 mg Calcium: 225 mg Iron: 5 mg
