Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 cup (240ml) plain yogurt, full-fat for best results
  • 1 tbsp ginger-garlic paste (equal parts ginger and garlic, finely ground)
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1/2 tsp chili powder (adjust to your spice preference)
  • 1/2 tsp salt
  • 2 tbsp vegetable oil (or ghee for extra authenticity)
  • 2 tbsp unsalted butter
  • 1 large onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 (14.5 oz / 411g) can crushed tomatoes
  • 1/2 cup (120ml) tomato paste
  • 1 tsp garam masala
  • 1/2 tsp chili powder (adjust to taste; same as above)
  • 1/2 tsp cumin powder
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) chopped fresh cilantro, for garnish
  • Salt to taste
  • 1/2 cup (120ml) water (or chicken broth)

Instructions:

  1. Combine all marinade ingredients in a bowl. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours, or preferably overnight.
  2. Heat oil and butter in a large skillet or Dutch oven over medium heat. Add onion and sauté until softened and golden brown. Add ginger-garlic paste and cook for another minute until fragrant.
  3. Stir in crushed tomatoes, tomato paste, garam masala, chili powder, cumin, and cayenne pepper (if using). Season with salt. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  4. Remove chicken from marinade and add it to the sauce. Cook, stirring occasionally, until chicken is cooked through and no longer pink inside (internal temperature of 165°F/74°C). This should take about 10-15 minutes.
  5. Stir in heavy cream. Simmer for another 5 minutes to thicken the sauce.
  6. Garnish with fresh cilantro. Serve hot with rice or naan bread.