Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1/2 cup full-fat plain yogurt
  • 1 tbsp lemon juice
  • 2 tbsp ginger-garlic paste
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp cayenne pepper
  • 1.5 tsp salt
  • 2 tbsp ghee
  • 1 large onion, finely diced
  • 15 oz tomato sauce
  • 1 cup heavy cream
  • 1 tbsp sugar
  • 1 tsp smoked paprika
  • fresh cilantro for garnish

Instructions:

  1. In a large bowl, whisk together the yogurt, lemon juice, 1 tbsp ginger-garlic paste, 1 tsp garam masala, turmeric, cumin, and cayenne pepper. Fold in the chicken chunks until coated and marinate for at least 30 minutes.
  2. Heat a cast-iron skillet over medium-high heat with a drizzle of ghee. Sear chicken in batches for 3–4 minutes per side until edges are charred and mahogany-colored. Remove and set aside.
  3. Lower heat to medium. Sauté diced onions in ghee until translucent and golden. Stir in the remaining 1 tbsp ginger-garlic paste and fry for 1 minute.
  4. Pour in tomato sauce, 1 tsp garam masala, smoked paprika, and salt. Simmer for 8–10 minutes until the sauce thickens and oil begins to separate.
  5. Stir in the heavy cream and sugar. Return the charred chicken to the pan and simmer for another 5 minutes until the sauce is glossy and chicken is fully cooked.
  6. Garnish with fresh cilantro before serving.