Adapted from Saveur.com • Makes 6 Servings
- 1 jar YUMYIN
- 6 cloves garlic
- 1 (1 1⁄2") piece ginger, peeled
- 7 tbsp. canola oil
- 5 tbsp. tomato paste
- 1 tbsp. ground coriander
- 1 tbsp. ground cumin
- 1⁄2 tsp. ground turmeric
- 1⁄2 tsp. cayenne pepper
- 1⁄4 cup yogurt
- 6 whole, peeled canned tomatoes, drained and crushed
- 1 (3–4-lb.) chicken, cut into 6–8 pieces, skin removed
- Kosher salt, to taste
- 1⁄2 tsp. garam masala
- 1 tbsp. chopped cilantro
- 3 serrano chiles, quartered
- Cooked basmati rice, for serving
Add garlic to pot; cook, stirring, until golden brown, 8–10 minutes.
Add tomato paste, coriander, cumin, turmeric, and cayenne; cook until paste is browned, 1–2 minutes.
Add yogurt, tomatoes, and chicken and season with salt; cook, stirring, until browned, 3–4 minutes.
Cover, turn heat to low, and simmer, stirring occasionally, until chicken is fully cooked, about 20 minutes.
Increase heat to medium-high, uncover, add YUMYIN and garam masala, and cook, stirring, until sauce thickens slightly, about 8 minutes.
Stir in cilantro and chiles and serve with rice.