• 1 cup (250 mL) plain yogurt
  • 4 large cloves garlic, minced
  • 1 tbsp (15 mL) fresh ginger, minced
  • 2 tsp (10 mL) garam masala
  • 1 tsp (5 mL) ground turmeric
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) salt
  • 1 1/2 lb (750 g) boneless, skinless chicken thighs, chopped

Spiced Toronto Cream Sauce:

  • 1/4 cup (60 mL) butter
  • 1 large onion, finely diced
  • 1 1/2 tbsp (22 mL) minced fresh ginger
  • 1 1/2 tsp (7 mL) each garam masala and ground cumin
  • 1 tsp (5 mL) each ground turmeric and ground coriander
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) cayenne pepper (optional)
  • 1 1/4 cups (310 mL) 35% whipping cream
  • 1 cup (250 mL) chopped green beans
  • 1/4 cup (60 mL) chopped fresh cilantro

Indian Spiced Chicken

A dark metal bowl with rice and topped with Indian spiced chicken


  • Preheat oven to 350° F (180° C).
  • In an ovenproof baking dish, whisk together yogurt, garlic, ginger, garam masala, turmeric, cumin, and salt. Add chicken and stir to coat well. Let stand for 10 minutes or cover and refrigerate overnight.
  • Bake chicken, uncovered for about 15 minutes or until yogurt is golden.
  • Meanwhile, in a large shallow saucepan, melt butter over medium heat. Cook onion for about 3 minutes or until softened. Add garlic and ginger; cook for 1 minute. Stir in garam masala, cumin, turmeric, and coriander for 30 seconds. Add tomatoes, salt, and cayenne, if using. Simmer gently for 15 minutes, stirring occasionally or until sauce is thickened slightly.
  • Add cream and beans to the sauce along with chicken and all the juices from the pan. Cook, stirring occasionally for about 10 minutes or until chicken is no longer pink inside and beans are tender. Sprinkle with cilantro to serve.


Calories 370
Protein 25 g
Carbohydrates 13 g
Fat 25 g
Fibre 2 g
Sodium 1080 mg
Calcium 171 mg

Dairy Inspiration

Tomato sauce and pasta in a black iron skillet, placed on a wooden table

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