Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tbsp (15g) ginger-garlic paste
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) Kashmiri red chili powder
  • 1 tsp (2g) garam masala
  • 1/2 tsp (3g) salt
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 1 cup (240ml) tomato puree
  • 1/4 cup (60ml) heavy cream
  • 2 tbsp (30g) cashew paste
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) ground coriander
  • 3 green cardamom pods, lightly crushed
  • 1 cinnamon stick (1 inch)
  • 1/2 tsp (3g) salt
  • 1 tbsp (15g) fresh cilantro, chopped

Instructions:

  1. In a large mixing bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, and spices. Fold in the chicken pieces until every cube is thoroughly coated. Cover and refrigerate for at least 30 minutes.
  2. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Working in batches, sear the chicken pieces for 2-3 minutes per side until they develop a charred, mahogany-colored crust. Remove chicken and set aside.
  3. Lower heat to medium and melt butter. Add the cinnamon stick and crushed cardamom pods, stirring for 30 seconds. Stir in diced onions and sauté until translucent and golden.
  4. Stir in the tomato puree, smoked paprika, and coriander; simmer for 5-7 minutes until the sauce thickens and oil begins to separate.
  5. Stir in the cashew paste and the seared chicken with its juices. Cover and simmer for 5-8 minutes.
  6. Stir in the cream and salt until the sauce is velvety and glossy. Remove the cinnamon stick and garnish with fresh cilantro.