Serves 1
Directions
- 1Combine full-fat yogurt, kosher salt, Garam Masala, paprika, finely chopped garlic, and grated fresh ginger in a large bowl.
- 2Mix all the ingredients thoroughly until well combined.
- 3Cut boneless and skinless chicken thighs into pieces.
- 4Add the cut chicken thighs to the yogurt and spice mixture in the bowl.
- 5Mix the chicken and marinade together and let it sit for 10 minutes at room temperature, or ideally overnight in the fridge.
- 6Add enough vegetable oil to coat the bottom of a large sauté pan or deep skillet.
- 7Heat the pan over medium-high heat until it is nearly smoking.
- 8Add all your chicken in batches and sear for 2-3 minutes per side until you get a nice browning.
- 9Once everything is seared, remove all the chicken from the pan and set aside.
- 10Add a touch more oil to the pan if needed.
- 11Lower the heat to medium.
- 12Add sliced yellow onion, thinly sliced ginger, and thinly sliced garlic to the pan.
- 13Season lightly with salt to draw out the water.
- 14Sauté the vegetables for 3-5 minutes or until they are softened.
- 15Add paprika, cayenne powder, and Garam Masala to the sautéed vegetables.
- 16Add granulated sugar to the mixture.
- 17Sauté until fragrant.
- 18Add a can of crushed tomatoes to the pan.
- 19Stir everything together and let it reduce for 5 minutes.
- 20Pour the reduced sauce with softened vegetables into a blender.
- 21Blend on high speed until it is as smooth as physically possible.
- 22Pour the blended sauce back into the pan.
- 23Bring the sauce back to a simmer and reduce the heat to low.
- 24Add all of your cooked chicken to the sauce.
- 25Simmer, stirring occasionally, for 10 minutes or until the chicken is beautifully cooked.
- 26Stir in heavy whipping cream.
- 27Reduce for 7-8 more minutes, stirring occasionally, or until thickened to a voluptuous consistency.
- 28Season to taste with salt as needed.
- 29Serve next to a nice big portion of plain steamed rice.
- 30Optionally, garnish with cilantro.
Ingredients
- 240 g Full-fat yogurt
- 6 g Kosher salt
- 11 g Garam Masala
- 3 g Paprika
- 5 cloves Garlic
- 2 inch knob Ginger
- 900 g Boneless and skinless chicken thighs
- 24 g Vegetable oil
- 1 large Yellow onion
- 3 g Cayenne powder
- 9 g Granulated sugar
- 425 g Crushed tomatoes
- 240 ml Heavy whipping cream
- Plain steamed rice
- Cilantro
- 1 tsp Ground cumin
Equipment
Large bowlWhiskCutting boardKnifeLarge sauté panSheet panSpatulaBlenderServing bowl
Tips
- Chicken thighs are the superior choice for this recipe as they are cheaper and more juicy than chicken breast.
- The step of blending the sauce is optional; the dish will still be delicious if you don't blend it.
- If you have ground cumin on hand, adding 1 teaspoon to the spice mix will enhance the flavor.
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