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Spiced yogurt marinated chicken in a creamy tomato sauce with ginger, garlic, cumin, coriander, and garam masala.
30 min + 4 hr marinate
40 min
6 servings
Medium
1 hr 10 min + marinate
2 lb (900 g) boneless skinless chicken thighs, cut into 1 1/2 inch pieces 3/4 cup (180 g) plain whole milk yogurt 1 tbsp fresh lemon juice 7 garlic cloves, divided 2 tbsp grated fresh ginger, divided 4 tsp garam masala, divided 2 tsp ground cumin, divided 2 tsp ground coriander, divided 1 tsp paprika 2 tsp kosher salt, divided 2 tbsp unsalted butter 1 tbsp neutral oil 1 large yellow onion, finely diced 1/2 tsp turmeric 1/2 tsp cayenne pepper, optional 2 tbsp tomato paste 1 can (28 oz/794 g) crushed tomatoes 3/4 cup (180 ml) heavy cream 1 tsp granulated sugar, if needed 1/4 cup chopped cilantro Cooked basmati rice, for serving
1. Mix yogurt, lemon juice, 4 grated garlic cloves, 1 tablespoon ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon coriander, paprika, and 1 teaspoon salt. Add chicken, cover, and refrigerate for at least 4 hours. 2. Heat the broiler. Arrange chicken on a foil lined sheet and broil for 8 to 12 minutes, turning once, until browned in spots and nearly cooked through. 3. Melt butter with oil in a large skillet over medium heat. Add onion and cook for 7 to 8 minutes. 4. Add the remaining garlic and ginger and cook for 1 minute. Add the remaining garam masala, cumin, coriander, turmeric, and cayenne and cook for 30 seconds. 5. Add tomato paste and cook for 1 minute. Add crushed tomatoes and the remaining salt. Simmer uncovered for 15 minutes. 6. Stir in cream and chicken. Simmer gently for 8 to 10 minutes until the chicken is cooked through and the sauce has thickened. 7. Taste and add sugar only if the tomatoes are very acidic. Finish with cilantro and serve with basmati rice.
SCHNAX TIP
Chicken thighs stay juicy and work especially well here. Browning the chicken separately gives the sauce more flavor.