Ingredients:

  • 1 cup (245 g) plain full-fat Greek yogurt
  • 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
  • 1 tbsp (15 ml) neutral oil, such as canola
  • 1 tbsp (9 g) grated fresh ginger
  • 4 cloves garlic, minced (about 12 g)
  • 2 tsp (4 g) ground cumin
  • 2 tsp (5 g) ground coriander
  • 1 1/2 tsp (3 g) Kashmiri red chili powder (or mild paprika)
  • 1 tsp (2 g) garam masala
  • 1/2 tsp (1.5 g) ground turmeric
  • 1 tsp (6 g) kosher salt
  • 2 lb (900 g) boneless, skinless chicken thighs
  • 2 tbsp (28 g) unsalted butter
  • 1 small yellow onion, finely diced (about 1/2 cup / 80 g)
  • 2 tsp (5 g) mild curry powder
  • 1 tsp (2 g) garam masala
  • 3/4 cup (180 ml) tomato puree or passata
  • 1/2 cup (120 ml) low-sodium chicken broth
  • 3/4 cup (180 ml) heavy cream
  • 1/2 tsp (3 g) salt, to taste
  • 1/4 cup (10 g) chopped fresh cilantro, for finishing

Instructions:

  1. Trim any excess fat from the chicken thighs and cut them into 2-inch (5 cm) pieces. Pat dry with paper towels.
  2. In a large bowl, whisk together the yogurt, lemon juice, oil, ginger, garlic, cumin, coriander, chili powder, garam masala, turmeric, and kosher salt until smooth and fragrant.
  3. Add the chicken and toss until every piece is coated. Cover and refrigerate for at least 1 hour, until the marinade is thick and clings to the meat.
  4. Heat the oven to 450°F (230°C) with a rack in the upper third. Line a rimmed sheet pan with foil or parchment.
  5. Shake off the excess marinade without rinsing. Spread the chicken in a single layer on the sheet pan with space between pieces. Use two sheet pans if needed.
  6. Roast for 18 to 22 minutes, until the edges blister with dark charred spots and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C).
  7. Melt the butter in a medium skillet over medium heat. Add the onion and cook for 6 to 8 minutes, stirring often, until soft and golden at the edges.
  8. Stir in the curry powder and garam masala. Cook for 30 seconds, until toasty and aromatic.
  9. Add the tomato puree and cook for about 5 minutes, until the sauce darkens to a brick-red color and the raw tomato smell fades.
  10. Pour in the broth and simmer for 3 to 4 minutes. Stir in the cream and simmer gently for 2 minutes, until the sauce coats the back of a spoon.
  11. Season the sauce with salt to taste.
  12. Add the roasted chicken and any caramelized pan bits to the sauce. Simmer for 2 minutes so the chicken absorbs the sauce.
  13. Scatter with the cilantro and serve right away.