Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup (120g) plain yogurt (preferably whole milk)
  • 2 tablespoons (30ml) lemon juice
  • 2 teaspoons (10g) garam masala
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) ground coriander
  • ½ teaspoon (2.5g) cayenne pepper
  • 1 teaspoon (5g) salt
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tablespoons (30ml) vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 teaspoon (5g) ground coriander
  • 1 teaspoon (5g) ground cumin
  • 1 tablespoon (15g) garam masala
  • 1 (14 oz) can (400g) crushed tomatoes
  • 1 cup (240ml) coconut milk or heavy cream
  • Salt to taste
  • Fresh cilantro for garnish

Instructions:

  1. In a large bowl
  2. Heat oil in a large skillet over medium heat. Add the marinated chicken, cooking until browned and cooked through (about 5-7 minutes). Remove from skillet and set aside.
  3. In the same skillet, add chopped onion and sauté until golden and softened (about 5 minutes). Add minced garlic and ginger; sauté for another minute. Stir in coriander, cumin, and garam masala; cook until fragrant (about 1 minute). Add crushed tomatoes and let simmer for 5 minutes.
  4. Stir in coconut milk or cream; simmer for an additional 5-10 minutes until thickened. Return the chicken to the skillet, mixing well to coat in sauce. Season with salt to taste.
  5. Garnish with fresh cilantro and serve hot.