Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) ground turmeric
  • 1 tsp (5g) garam masala
  • 1/2 tsp (3g) salt
  • 2 tbsp (30ml) ghee
  • 1 large (150g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 can (14.5 oz / 411g) crushed tomatoes
  • 1 tbsp (15g) tomato paste
  • 1 tsp (5g) ground coriander
  • 1 tsp (5g) cumin
  • 1/2 tsp (3g) paprika
  • 1/4 tsp (1g) cayenne pepper
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp (15g) dried fenugreek leaves
  • 2 tbsp (30g) fresh cilantro, chopped

Instructions:

  1. Whisk together the Greek yogurt, lemon juice, turmeric, garam masala, and salt in a medium bowl. Toss in the chicken pieces until evenly coated and marinate for at least 15 minutes.
  2. Finely dice the onion and mince the garlic and ginger to ensure they are ready for sautéing.
  3. Heat 1 tbsp of ghee in a skillet over medium-high heat. Sear the marinated chicken in batches until edges are charred and golden-brown (about 3 minutes per side), then remove and set aside.
  4. Add the remaining ghee to the pan and sauté the onion until translucent and starting to brown (about 5 minutes). Stir in the garlic and ginger, cooking for 60 seconds.
  5. Stir in the ground coriander, cumin, paprika, and cayenne pepper to bloom the spices.