Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) ground turmeric
  • 1 tsp (3g) garam masala
  • 1/2 tsp (2.5g) salt
  • 1/4 tsp (1.25g) black pepper
  • 2 tbsp (30ml) vegetable oil (or ghee for a richer flavour)
  • 1 large onion, finely chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 1 tsp/3g)
  • 1-inch piece of ginger, grated (approx. 1 tbsp/15g)
  • 1-2 green chillies, finely chopped (optional, adjust to taste)
  • 2 tbsp (30g) tomato paste
  • 1 tbsp (15g) ground coriander
  • 1 tsp (3g) ground cumin
  • 1/2 tsp (2.5g) chili powder (optional, for extra heat)
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1 cup (240ml) chicken broth
  • 1/2 cup (120ml) heavy cream (or coconut milk for a dairy-free version)
  • 1/4 cup (5g) chopped fresh cilantro, for garnish

Instructions:

  1. Combine chicken with marinade ingredients in a bowl. Toss to coat, and let sit for at least 15 minutes (or up to overnight in the fridge).
  2. Heat oil in a large skillet or Dutch oven over medium heat. Add onion and sauté until softened and translucent. Stir in garlic, ginger, and green chillies (if using) and cook until fragrant.
  3. Add tomato paste, ground coriander, cumin, and chili powder (if using) to the skillet. Cook, stirring constantly, until fragrant.
  4. Add the diced tomatoes and chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Add the marinated chicken to the simmering sauce. Stir to combine.
  6. Reduce heat to low, cover, and simmer until the chicken is cooked through and tender.
  7. Stir in the heavy cream (or coconut milk). Simmer for a few more minutes until heated through.
  8. Garnish with fresh cilantro and serve hot.