Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 cup (240ml) plain yogurt (full-fat for best results)
  • 2 tbsp (30ml) lemon juice
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, grated
  • 1 tbsp (15ml) garam masala
  • 1 tsp (5ml) turmeric powder
  • 1 tsp (5ml) ground cumin
  • 1 tsp (5ml) ground coriander
  • 1/2 tsp (2.5ml) cayenne pepper (optional, for heat)
  • 1 tsp (6g) salt
  • 2 tbsp (30ml) vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, grated
  • 1 tbsp (15ml) tomato paste
  • 1 (28 oz / 794g) can crushed tomatoes
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) chicken broth (low sodium)
  • 1 tbsp (15ml) garam masala
  • 1 tsp (5ml) paprika
  • 1/2 tsp (2.5ml) turmeric powder
  • 1/4 tsp (1.25ml) cayenne pepper (optional, for heat)
  • 1 tsp (6g) salt, or to taste
  • 1/2 tsp (3g) sugar (optional, to balance acidity)
  • 2 tbsp (30ml) chopped fresh cilantro, for garnish

Instructions:

  1. In a large bowl, combine all marinade ingredients. Add chicken and toss to coat well. Cover and refrigerate for at least 2 hours, or up to overnight.
  2. Preheat grill (or grill pan/skillet) to medium-high heat. Thread chicken onto skewers (optional). Grill or pan-fry chicken until cooked through and slightly charred, about 5-7 minutes per side. Set aside. (Internal temperature should reach 165°F (74°C).)
  3. In a large pot or Dutch oven, heat oil over medium heat. Add onion and cook until softened and translucent, about 5-7 minutes. Add garlic and ginger and cook for another minute, until fragrant.
  4. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, chicken broth, garam masala, paprika, turmeric, cayenne pepper (if using), salt, and sugar (if using). Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld. For a smoother sauce, use an immersion blender to blend the sauce until smooth (optional).
  6. Stir in heavy cream. Bring back to a gentle simmer and cook for another 5 minutes, stirring occasionally.
  7. Add the cooked chicken to the sauce and stir to coat. Simmer for another 5 minutes to heat through. Garnish with fresh cilantro and serve hot.