Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tbsp lemon juice
  • 2 tbsp fresh ginger, minced and divided
  • 7 cloves garlic, minced and divided
  • 2 tsp ground turmeric, divided
  • 4 tsp garam masala, divided
  • 1 tsp ground cumin
  • 1/2 tsp Kashmiri chili powder
  • 2 tbsp ghee
  • 1 large yellow onion, finely diced
  • 1 tsp ground coriander
  • 1.5 cups (350ml) tomato purée
  • 1 tsp granulated sugar
  • 1 tsp sea salt
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Combine 1.5 lbs chicken thighs with 1/2 cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp ginger, 4 cloves garlic, 1 tsp turmeric, 2 tsp garam masala, 1 tsp cumin, and 1/2 tsp Kashmiri chili.
  2. Let this sit for at least 20 minutes.
  3. Heat 1 tbsp ghee in a cast iron skillet over high heat until the pan is wispy with smoke.
  4. Add the chicken pieces, leaving space between them. Cook for 3 minutes per side until dark brown charred spots appear. Remove chicken and set aside.
  5. In a separate pan, add 1 tbsp ghee and the diced onion. Cook until soft and translucent.
  6. Stir in the remaining ginger, garlic, 1 tsp turmeric, 2 tsp garam masala, and 1 tsp coriander. Wait for a fragrant, toasted aroma (about 1 minute).
  7. Pour in 1.5 cups tomato purée, 1 tsp sugar, and 1 tsp salt. Cook for 10-15 minutes until the sauce thickens and oil begins to bead on the surface.
  8. Slide the seared chicken and any resting juices into the sauce.
  9. Stir in 1/2 cup heavy cream. Cook until the sauce turns a vibrant orange and bubbles gently.
  10. Turn off the heat and fold in the 1/4 cup fresh cilantro.