1Cut all chicken thighs into 1-2 inch pieces, mince garlic and ginger.
2Add chicken into a bowl along with the rest of your marinade ingredients.
3Allow the chicken to marinate at least 30 minutes.
4Sear the chicken in a high heat pan with 1 tbsp of oil for 2 minutes each side.
5Remove the seared chicken from the pan.
6Dice up your onions and cook in the same pan for 2 minutes.
7Add minced ginger and garlic to the pan and cook for another 30 seconds.
8Add the seasonings (cumin, garam masala, red chili powder, turmeric powder) and cook for 30 seconds.
9Add 1 can crushed tomatoes and simmer for 3 minutes.
10Add heavy cream, and seared chicken to the pan.
11Allow it to simmer uncovered for 10 minutes or until chicken is cooked through.
12If the consistency is too thick, add water.
13If the consistency is too thin, simmer longer.
14Top with cilantro.
15Serve with rice and garlic naan.
Ingredients
650 g boneless chicken thighs
1 tsp salt
1 tsp cumin powder
1 tsp garam masala
0.5 tsp turmeric powder
2 tsp Kashmiri red chili powder
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp lemon juice
0.5 cup full fat Greek yogurt
2 small yellow onions
1 tbsp minced ginger
1 tbsp minced garlic
2 tsp cumin powder
1 tbsp garam masala
1 tbsp kasmiri red chili powder
0.5 tsp turmeric powder
1 can crushed tomatoes
1 cup heavy cream
Equipment
high heat pan
Tips
Full fat Greek yogurt and lemon juice are essential for marinating the chicken to tenderize the meat; marinating overnight is ideal, but 30 minutes will suffice.
Crushed tomatoes are preferred for this recipe to avoid cooking down whole tomatoes and provide sufficient water content for cooking the chicken.
Chicken thighs are recommended over chicken breast to ensure the meat remains juicy when simmered.