Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • ½ cup plain Greek yogurt (full fat)
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • ½ tsp cayenne pepper
  • 1 tsp salt
  • 2 tbsp ghee or avocado oil
  • 1 small (100g) onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup tomato puree (no sugar added)
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp smoked paprika
  • ¾ cup heavy cream or full-fat coconut cream
  • ½ tsp salt
  • Fresh cilantro for garnish

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, and marinade spices. Fold in the chicken chunks until thoroughly coated and marinate for at least 30 minutes.
  2. Heat 1 tbsp of ghee in a skillet over medium-high heat. Sear the chicken pieces in batches for 3-4 minutes per side until deep brown and charred. Remove chicken and set aside.
  3. Reduce heat to medium and add the remaining ghee. Sauté the diced onion, minced garlic, and grated ginger until softened.
  4. Stir in the ground coriander, garam masala, and smoked paprika, blooming the spices in the fat for 1 minute.
  5. Pour in the tomato puree and simmer until the sauce thickens and deepens in color.
  6. Stir in the heavy cream to create a velvety emulsion, return the seared chicken to the pan, and simmer until the chicken is cooked through. Garnish with fresh cilantro.