1 pound boneless, skinless chicken thighs, cut into medium dice
1 cup Green Valley Organics plain yogurt, divided
3 large garlic cloves, minced
2 tablespoons plus 2 teaspoons flavorless oil, divided
1 large onion, cut into medium dice
2 tablespoons garam masala
1 tablespoon chili powder
1 teaspoon ground ginger
½ teaspoon ground turmeric
1 can (28 ounces) crushed tomatoes
2 cans (15 to 16 ounces each) chickpeas, drained
1 can light coconut milk
½ cup chopped fresh cilantro
Instructions
Mix chicken with ½ cup yogurt and the garlic; add 2 teaspoons of the oil and toss to combine. Heat a large heavy-bottomed, nonstick skillet over strong medium-high heat. Add chicken and cook, turning only once, until well browned on both sides, about 5 minutes total. Remove chicken and add ½ cup of water to the skillet; stir to loosen brown bits and set aside.