Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup plain Greek yogurt, full fat
  • 1 tbsp lemon juice, fresh
  • 2 tbsp ginger-garlic paste, divided
  • 2.5 tsp garam masala, divided
  • 2 tsp ground turmeric, divided
  • 1 tsp ground cumin
  • 1 tsp Kashmiri red chili powder
  • 1 tsp salt
  • 2 tbsp ghee
  • 1 large yellow onion, finely diced
  • 1.5 cups tomato puree
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 cup heavy cream
  • 1 tsp sugar
  • 1/4 cup fresh cilantro, chopped
  • 1/2 lime, juiced

Instructions:

  1. In a large mixing bowl, whisk together the Greek yogurt, lemon juice, 1 tablespoon ginger-garlic paste, 1 teaspoon garam masala, 1 teaspoon turmeric, cumin, Kashmiri chili powder, and salt. Fold in the chicken pieces until evenly coated. Marinate for at least 20 minutes.
  2. Heat 1 tbsp ghee in a large cast iron skillet or heavy-bottomed pan over medium high heat. Sear the chicken in batches until a mahogany-colored char develops on all sides. Remove chicken from the pan and set aside; it does not need to be fully cooked through yet.
  3. Reduce heat to medium. In the same pan, sauté the diced onion until translucent and golden. Stir in the remaining 1 tablespoon of ginger-garlic paste and cook for 1 minute until fragrant.
  4. Add the remaining 1.5 teaspoons garam masala, coriander, 1 teaspoon turmeric, and smoked paprika. Fry the spices in the fat for 30 seconds to bloom the flavors.
  5. Pour in the tomato puree and sugar. Scrape the bottom of the pan to release the charred bits (deglazing). Simmer for 10 minutes until the sauce darkens and thickens.
  6. Lower the heat and stir in the heavy cream. Return the charred chicken and any accumulated juices to the skillet. Simmer for an additional 5 minutes until the chicken is cooked through and the sauce is velvety.
  7. Finish with a squeeze of lime juice and a garnish of fresh chopped cilantro. Serve hot with basmati rice or naan.