Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • ½ cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp minced garlic
  • 1 tbsp grated fresh ginger
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • ½ tsp Kashmiri red chili powder
  • ½ tsp salt
  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 large onion, finely diced
  • 1 tbsp minced garlic
  • 1 tbsp grated fresh ginger
  • 1 ½ tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 15 oz crushed tomatoes
  • 1 tbsp tomato paste
  • ½ cup heavy cream
  • 1 tsp sugar
  • Fresh cilantro leaves for garnish

Instructions:

  1. In a medium bowl, whisk together the yogurt, lemon juice, garlic, ginger, and spices until smooth. Fold in the chicken thighs and marinate for 30 minutes.
  2. Heat 1 tbsp of oil in a skillet over medium-high heat. Sear chicken in batches until edges are charred and golden brown (about 3 minutes per side). Remove and set aside.
  3. Lower heat to medium and melt butter. Sauté diced onions until translucent. Stir in garlic and ginger for 1 minute.
  4. Add ground coriander, garam masala, turmeric, and cumin; stir for 30 seconds until fragrant.
  5. Stir in tomato paste, then pour in crushed tomatoes. Simmer for 5-8 minutes until the sauce thickens.
  6. Whisk in heavy cream and sugar on low simmer to create a stable emulsion. Return seared chicken to the pan and simmer until cooked through.