Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup plain full-fat Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp minced garlic
  • 1 tbsp grated fresh ginger
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 2 tbsp ghee or neutral oil
  • 1 large onion, finely diced
  • 1 tbsp minced garlic
  • 1 tbsp grated fresh ginger
  • 15 oz tomato sauce or crushed tomatoes
  • 1 tbsp sugar or honey
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 cup heavy cream
  • 1 tbsp butter, cold

Instructions:

  1. In a large bowl, whisk together the yogurt, lemon juice, garlic, ginger, and spices. Toss in the chicken thigh pieces, ensuring every piece is fully coated. Cover and refrigerate for at least 2 hours.
  2. Heat a skillet over medium-high heat with 1 tbsp of ghee. Working in batches to avoid overcrowding, sear the chicken pieces for 3-4 minutes per side until mahogany-colored charred edges appear. Remove chicken and set aside.
  3. In the same skillet, sauté the diced onion until translucent, then add the garlic and ginger, cooking for another minute.
  4. Stir in the tomato sauce, sugar, ground coriander, cumin, and paprika. Simmer for a few minutes to allow flavors to meld.
  5. Stir in the heavy cream and cold butter until the sauce is smooth and velvety. Return the seared chicken to the pan.
  6. Simmer the chicken in the sauce over medium-low heat until the chicken is cooked through and the sauce has thickened.