Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 0.5 cup full fat Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 3 tbsp unsalted butter, divided
  • 1 large yellow onion, finely grated
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1.5 cups tomato purée (passata)
  • 1 tbsp garam masala
  • 0.5 cup heavy cream
  • 1 tsp granulated sugar
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Whisk the Greek yogurt, lemon juice, smoked paprika, and cumin in a large bowl.
  2. Toss the 1.5 lbs of chicken pieces into the yogurt mixture until every piece is fully coated. Note: Let this sit for at least 10 minutes if you have the time.
  3. Melt 2 tbsp of butter in your skillet over medium high heat until it starts to foam and sizzle.
  4. Brown the chicken in batches. Cook 3 minutes per side until a golden crust forms. Note: Don't worry about cooking it through yet.
  5. Remove the chicken and add the remaining 1 tbsp of butter, then stir in the grated onion.
  6. Sauté the onion, garlic, and ginger for 5 minutes until the raw smell vanishes and they turn translucent.
  7. Pour in the tomato purée and garam masala, scraping the bottom of the pan.
  8. Simmer the sauce for 10 minutes on low heat until it thickens and the oil starts to separate at the edges.
  9. Stir in the heavy cream, sugar, salt, and pepper, then return the chicken to the pan.
  10. Heat for another 5 minutes until the sauce is bubbling and the chicken is tender. Garnish with cilantro.