Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup (240ml) plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt to taste
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 1 cup (240ml) low-sodium chicken broth
  • 1/2 cup (120ml) light coconut milk or unsweetened almond milk
  • 1 tablespoon lemon juice
  • Fresh cilantro for garnish

Instructions:

  1. In a large mixing bowl, combine Greek yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. Add chicken pieces, cover, and refrigerate for at least 10 minutes.
  2. Heat oil in a large skillet over medium heat. Add chopped onions and sauté until golden brown (about 5-7 minutes). Add marinated chicken and cook until lightly browned (approximately 5 minutes).
  3. Pour in chicken broth and coconut milk. Stir to combine, bringing to a simmer. Lower heat and simmer uncovered for 15-20 minutes, until chicken is cooked through and the sauce thickens.
  4. Stir in lemon juice. Adjust seasoning with salt if necessary. Garnish with chopped cilantro before serving.