Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp minced garlic
  • 1 tbsp grated fresh ginger
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 2 tbsp unsalted butter
  • 1 large onion, finely diced
  • 1 tbsp minced garlic
  • 1 tbsp grated fresh ginger
  • 15 oz tomato sauce
  • 1 tbsp sugar
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 cup heavy cream
  • 1 tbsp cold butter
  • Fresh cilantro leaves for garnish

Instructions:

  1. Combine the yogurt, lemon juice, garlic, ginger, and spices in a bowl. Toss the chicken thighs in the mixture until fully coated and refrigerate for 30 minutes.
  2. Heat a large skillet over medium-high heat with a drizzle of oil. Sear the chicken pieces in batches until they develop a deep, charred exterior, then remove from pan and set aside.
  3. Lower heat to medium and melt the butter. Sauté diced onions until translucent, then stir in garlic, ginger, and dry spices.
  4. Pour in the tomato sauce and sugar, simmering for 10–15 minutes until the sauce thickens and turns deep red.
  5. Stir the seared chicken back into the sauce. Lower the heat and stir in the heavy cream. Simmer for 5–10 minutes until chicken is cooked through and sauce is velvety.
  6. Stir in the final tablespoon of cold butter and garnish with fresh cilantro leaves.