Ingredients
- 1 1/2 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup tomato puree
- 1 cup heavy cream
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
For those who might need substitutions, chicken breasts can replace thighs for a leaner option, and coconut milk can be used instead of heavy cream for a dairy-free version.
Instructions
- In a large bowl, combine the yogurt, lemon juice, cumin, garam masala, coriander, turmeric, and chili powder. Add the chicken pieces and mix until well coated. Cover and marinate in the refrigerator for at least 1 hour or overnight for best results.
- Heat the butter in a large skillet over medium heat. Add the onions and sauté until golden brown, about 5-7 minutes.
- Add the garlic and ginger, stirring for another minute until fragrant. This step always reminds me of my abuela’s kitchen, where the aroma of garlic sizzling in a pan was a familiar and comforting scent.
- Stir in the tomato puree and cook for about 5 minutes, allowing it to reduce slightly. Add the marinated chicken and cook until the chicken is no longer pink, about 8-10 minutes.
- Reduce the heat to low and pour in the heavy cream, sugar, salt, and pepper. Let the sauce simmer gently for another 10 minutes, stirring occasionally, until it thickens and the chicken is cooked through.
- Garnish with fresh cilantro before serving, adding a touch of freshness and color to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International