Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 cup (240ml) plain yogurt (Greek yogurt works well)
- 2 tablespoons lemon juice (30ml)
- 1 tablespoon ginger-garlic paste (or 1 tbsp minced ginger + 1 tbsp minced garlic) (15ml)
- 1 teaspoon ground cumin (5ml)
- 1 teaspoon garam masala (5ml)
- 1/2 teaspoon turmeric powder (2.5ml)
- 1/2 teaspoon chili powder (or to taste) (2.5ml)
- 1 teaspoon salt (5ml)
- 2 tablespoons vegetable oil (30ml)
- 1 large onion, finely chopped (about 1 cup chopped)
- 1 tablespoon ginger-garlic paste (or 1 tbsp minced ginger + 1 tbsp minced garlic) (15ml)
- 1 teaspoon ground cumin (5ml)
- 1 teaspoon ground coriander (5ml)
- 1/2 teaspoon turmeric powder (2.5ml)
- 1/2 teaspoon chili powder (or to taste) (2.5ml)
- 1 (28 ounce / 794g) can crushed tomatoes
- 1 cup (240ml) heavy cream (double cream for extra indulgence!)
- 1/2 cup (120ml) chicken broth (stock)
- 1 tablespoon sugar (15ml)
- 1 teaspoon garam masala (5ml)
- Salt to taste
- Fresh cilantro (coriander leaves), chopped, for garnish
Instructions:
- Combine all marinade ingredients in a large bowl. Add chicken, toss to coat thoroughly, and refrigerate for at least 1 hour (or up to 4 hours).
- Grill or pan-fry the marinated chicken in batches until cooked through and lightly charred (internal temperature of 165°F/74°C). Set aside.
- Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened and translucent. Add ginger-garlic paste, cumin, coriander, turmeric, and chili powder. Cook, stirring constantly, until fragrant.
- Add crushed tomatoes, chicken broth, sugar, and salt to the pot. Bring to a simmer.
- Reduce heat to low and simmer for 15-20 minutes, stirring occasionally. Optional: For a smoother sauce, use an immersion blender to blend the sauce until smooth.
- Stir in heavy cream and garam masala. Return the cooked chicken to the sauce.
- Simmer for another 5-10 minutes to allow the flavors to meld. Garnish with fresh cilantro and serve hot.