Ingredients:

  • 2. 5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 3. 1 cup (240ml) plain yogurt, full-fat or Greek
  • 4. 1 tbsp (15ml) ginger-garlic paste (or 1 tbsp finely grated ginger + 1 tbsp minced garlic)
  • 5. 1 tbsp (7g) garam masala
  • 6. 1 tsp (5ml) lemon juice
  • 7. ½ tsp (2.5ml) turmeric powder
  • 8. 1 tsp (5g) ground cumin
  • 9. 1 tsp (6g) salt
  • 10. ½ tsp (2.5g) chili powder (or to taste)
  • 11. 2 tbsp (30ml) vegetable oil
  • 12. 2 tbsp (30g) unsalted butter
  • 13. 1 large onion, finely chopped
  • 14. 1 tbsp (15ml) ginger-garlic paste (or 1 tbsp finely grated ginger + 1 tbsp minced garlic)
  • 15. 1 tsp (5g) garam masala
  • 16. 1 tsp (5g) ground cumin
  • 17. ½ tsp (2.5g) chili powder (or to taste)
  • 18. 1 (28oz) can (794g) crushed tomatoes
  • 19. 1 cup (240ml) heavy cream
  • 20. 2 tbsp (30g) tomato paste
  • 21. 1 tbsp (15ml) sugar (optional, balances acidity)
  • 22. 1 tsp (6g) salt (or to taste)
  • 23. ½ cup (120ml) water (if needed to thin sauce)
  • 24. Fresh cilantro leaves, chopped, for garnish

Instructions:

  1. Combine all marinade ingredients in a large bowl, ensuring the chicken is well coated. Cover and refrigerate for at least 1 hour, or preferably overnight.
  2. Heat oil and butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened and golden brown. Add ginger-garlic paste, garam masala, cumin, and chili powder and cook for 1 minute, until fragrant.
  3. Stir in the crushed tomatoes, tomato paste, sugar (if using), and salt. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
  4. Add the marinated chicken to the sauce. Stir to coat the chicken evenly. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
  5. Stir in the heavy cream. If the sauce is too thick, add a little water to thin it out. Simmer for another 5 minutes, stirring occasionally. Garnish with fresh cilantro leaves and serve hot.