- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces - 1 cup (240 ml) plain yogurt - 2 tbsp (30 ml) lemon juice - 3 cloves garlic, minced - 1 tbsp (6 g) grated fresh ginger - 2 tsp (8 g) garam masala, divided - 1 tsp (2 g) ground cumin - 1 tsp (2 g) ground coriander - 1 tsp (2 g) paprika - 1 tsp (5 g) salt, divided - 3 tbsp (45 ml) vegetable oil - 1 large onion, finely chopped - 1 can (14 oz / 400 g) crushed tomatoes - 1 cup (240 ml) heavy cream - 1 tbsp (15 g) butter - 1/2 cup (120 ml) water or chicken stock - 2 tbsp (8 g) chopped fresh cilantro, for garnish
1. Step 1: In a bowl, combine yogurt, lemon juice, half the garlic, half the ginger, 1 tsp garam masala, cumin, coriander, paprika, and 1/2 tsp salt; add chicken pieces, toss to coat, and marinate at least 1 hour or overnight. 2. Step 2: Heat 2 tbsp oil in a large skillet over medium-high heat; cook marinated chicken in batches until browned and nearly cooked through; remove and set aside. 3. Step 3: In the same skillet, add remaining oil and butter; sauté chopped onion until golden, about 8–10 minutes; add remaining garlic and ginger and cook 1 minute. 4. Step 4: Stir in crushed tomatoes, remaining garam masala, and remaining salt; simmer 10 minutes, then add water or stock and simmer until slightly reduced. 5. Step 5: Return chicken to the pan, stir in heavy cream, and simmer gently 8–10 minutes until sauce thickens and chicken is cooked through; adjust seasoning. 6. Step 6: Garnish with chopped cilantro and serve with rice or naan.
Estimated per serving | Servings: 4
Generated: 2026-08-23T18:20:04Z
