Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (240g) plain yogurt, full fat or Greek (US & Metric)
  • 2 tablespoons lemon juice (30 ml)
  • 2 tablespoons ginger-garlic paste (30 g) (or 1 tbsp grated ginger & 1 tbsp minced garlic)
  • 1 tablespoon garam masala (15 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon ground coriander (5 ml)
  • 1/2 teaspoon turmeric powder (2.5 ml)
  • 1/2 teaspoon chili powder (2.5 ml) (adjust to taste)
  • 1 teaspoon salt (5 g)
  • 1/4 teaspoon cayenne pepper (1.25 ml) (optional, for extra heat)
  • 2 tablespoons vegetable oil (30 ml)
  • 1 large onion, finely chopped (about 1.5 cups chopped)
  • 1 green bell pepper, deseeded and chopped (optional, but adds a nice flavour)
  • 2 tablespoons ginger-garlic paste (30 g) (or 1 tbsp grated ginger & 1 tbsp minced garlic)
  • 1 teaspoon turmeric powder (5 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon ground coriander (5 ml)
  • 1/2 teaspoon chili powder (2.5 ml) (adjust to taste)
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) chicken broth or water
  • 1 tablespoon sugar (15 g)
  • 1 teaspoon garam masala (5 ml)
  • Salt to taste
  • Fresh cilantro leaves, chopped, for garnish

Instructions:

  1. In a large bowl, combine all marinade ingredients. Add chicken, ensuring it's well coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
  2. Preheat oven to 400°F (200°C). Arrange marinated chicken on a baking sheet or in an oven safe skillet. Bake for 20-25 minutes, or until cooked through and lightly charred around the edges. Alternatively, you can grill the chicken on skewers.
  3. While the chicken is cooking, heat vegetable oil in a large skillet or Dutch oven over medium heat. Add onion and bell pepper (if using) and sauté until softened and lightly golden, about 5-7 minutes.
  4. Add ginger-garlic paste, turmeric powder, cumin, coriander, and chili powder to the skillet. Sauté for 1 minute, stirring constantly, until fragrant.
  5. Stir in crushed tomatoes, chicken broth (or water), and sugar. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
  6. Stir in the cooked chicken and heavy cream. Simmer for another 5-10 minutes, allowing the flavors to meld. Season with salt and garam masala to taste.
  7. Garnish with fresh cilantro and serve hot.