Ingredients:

  • 680g boneless skinless chicken thighs, cut into 1-inch pieces
  • 120 ml plain full-fat Greek yogurt
  • 1 tbsp lemon juice
  • 15 ml ginger-garlic paste
  • 3 tsp garam masala, divided
  • 2.5 ml ground turmeric, divided
  • 1 tsp ground cumin
  • 1 tsp Kashmiri chili powder
  • 30 ml ghee
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 425g canned tomato sauce
  • 1 tbsp tomato paste
  • 1 tsp ground coriander
  • 120 ml heavy cream
  • 1 tsp granulated sugar
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. In a large glass bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, 7.5 ml garam masala, 2.5 ml turmeric, cumin, and Kashmiri chili powder.
  2. Coat the 680 grams of chicken pieces thoroughly in the mixture until every crevice is covered. Chill for at least 30 minutes, or up to 24 hours. Note: The longer it sits, the more the acid tenderizes the meat.
  3. Heat 15 ml of ghee in a large skillet over medium high heat until shimmering and slightly smoking. Sear the chicken in batches, making sure not to overcrowd the pan. Cook 3 minutes per side until charred and deep brown. Note: Don't worry if the chicken isn't cooked through yet; it finishes in the sauce.
  4. Transfer the charred chicken to a plate and set aside.
  5. Sauté the diced onion in the remaining 15 ml of ghee until translucent and golden at the edges.
  6. Stir in the minced garlic, grated ginger, and tomato paste. Cook 2 minutes until the paste turns a deep rust color.
  7. Deglaze the pan with the tomato sauce, scraping up all the browned chicken bits. Add the remaining garam masala, turmeric, coriander, and sugar.
  8. Simmer the sauce on low for 10 minutes, then return the chicken and any juices to the pan.
  9. Pour in the heavy cream and stir gently until the sauce turns a creamy orange.
  10. Garnish with fresh cilantro and serve while the steam is rising and fragrant.