Ingredients:

  • 1 cup (240g) plain Greek yogurt, full fat
  • 1 tbsp (15g) ginger-garlic paste
  • 1 tsp (5g) ground turmeric
  • 1 tsp (5g) garam masala
  • 1 lb (450g) boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/2 tsp (3g) salt
  • 2 tbsp (30ml) ghee
  • 1 large (150g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 can (14.5 oz / 411g) crushed tomatoes
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) ground coriander
  • 1/2 cup (120ml) water
  • 1 tsp (5g) salt
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (10g) fresh cilantro, chopped

Instructions:

  1. Prep the marinade. Whisk the Greek yogurt, ginger garlic paste, turmeric, garam masala, and salt in a medium bowl. Note: Make sure there are no lumps in the yogurt first.
  2. Coat the chicken. Fold in the cubed chicken thighs until they are thickly coated in the Yogurt Chicken Curry Marinade. Cover and refrigerate for 30 minutes.
  3. Brown the onions. Heat ghee in a skillet over medium heat. Add the diced onions and sauté until translucent and golden brown (about 8-10 minutes).
  4. Add aromatics. Stir in the minced garlic and grated ginger, cooking for 60 seconds until the smell is pungent and nutty.
  5. Toast the spices. Stir in the cumin and coriander for 30 seconds. Note: Don't let them turn black; just until they smell fragrant.
  6. Simmer the base. Pour in the crushed tomatoes and salt. Simmer for 5-7 minutes until the sauce thickens and looks glossy.
  7. Cook the chicken. Add the marinated Yogurt Chicken Curry pieces and the water. Simmer on low medium until the chicken is opaque and tender (about 15-20 minutes).
  8. The final blend. Remove the pan from the heat. Stir in the remaining whisked Greek yogurt and lime juice.
  9. Garnish and serve. Sprinkle the chopped fresh cilantro over the top.