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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of garam masala used to season this recipe is likely fine. If you prefer to always avoid garam masala, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of garam masala used to season this recipe is likely fine. If you prefer to always avoid garam masala, please tap it and change its rating to Red.
In a large mixing bowl, combine the yogurt, 1 tbsp garlic-infused oil, cumin, coriander, garam masala, turmeric, paprika, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours.
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, add the marinated chicken in a single layer and sear for 3–4 minutes per side, until the pieces are browned and reach an internal temperature of 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside. Discard any remaining marinade.
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