By Chef B. Boukim
Prep: 20 min · Cook: 30 min · Total: 50 min · Serves 4
Ingredients
- 1.5 lb Boneless skinless chicken thighs
- 0.5 cup Plain yogurt
- 1 tbsp Lemon juice
- 1.5 tsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tbsp Ginger garlic paste
- 3 tbsp Butter
- 1 large Yellow onion, diced
- 1 cup Tomato puree
- 0.75 cup Heavy cream
- 1 tsp Salt
- 2 tbsp Fresh cilantro, chopped
Instructions
- Cut chicken thighs into bite-sized pieces. Whisk yogurt, lemon juice, 1 tsp garam masala, cumin, paprika, and half the ginger-garlic paste. Toss chicken in marinade, cover, and refrigerate at least 30 minutes.
- Heat a large skillet over high heat. Add 1 tbsp butter and sear the marinated chicken in a single layer for 4-5 minutes until lightly charred. Transfer to a plate.
- In the same pan, melt remaining butter over medium heat. Add diced onion and cook until golden, about 6-8 minutes. Add remaining ginger-garlic paste and cook 1 minute.
- Stir in tomato puree, remaining garam masala, and salt. Simmer for 5 minutes until the sauce thickens and darkens slightly.
- Add heavy cream and stir to combine. Return chicken and any juices to the pan and simmer 8-10 minutes until cooked through and the sauce is velvety.
- Taste and adjust salt. Garnish with fresh cilantro and serve hot with basmati rice or naan.