Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup (240g) plain Greek yogurt
  • 2 tablespoons (30ml) lemon juice
  • 1 tablespoon (15g) garam masala
  • 1 teaspoon (5g) turmeric powder
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) salt
  • 2 tablespoons (30ml) vegetable oil or ghee
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1-2 green chilies, slit (optional for heat)
  • 1 cup (240ml) low-sodium chicken broth
  • ½ cup (120ml) coconut milk or unsweetened almond milk
  • ½ cup (60g) cashew nuts, blended into a paste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. In a bowl, combine chicken, yogurt, lemon juice, garam masala, turmeric, cumin, and salt. Mix well and let marinate for at least 15 minutes.
  2. In a large skillet, heat oil or ghee over medium heat. Sauté onions until golden brown.
  3. Add garlic, ginger, and green chilies; cook until fragrant.
  4. Add marinated chicken to the skillet; cook until no longer pink.
  5. Stir in chicken broth and bring to a simmer.
  6. Stir in coconut milk and cashew paste; simmer for a few minutes until thickened.
  7. Adjust seasoning to taste; simmer for another few minutes.
  8. Garnish with chopped cilantro and serve hot.