Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 cup (240g) plain Greek Yogurt (full-fat or low-fat)
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger-garlic paste (about 1 inch ginger and 4 garlic cloves, finely grated)
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil (or ghee)
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 cup (240ml) heavy cream
  • 1/4 cup chopped fresh cilantro, for garnish
  • Salt and pepper to taste
  • Naan or Basmati Rice

Instructions:

  1. Combine all marinade ingredients in a large bowl. Ensure the chicken is fully coated. Cover and refrigerate for at least 30 minutes (or up to overnight).
  2. Heat oil in a large skillet or Dutch oven over medium heat. Sauté onion and bell pepper until softened and lightly golden (about 5-7 minutes).
  3. Stir in ginger-garlic paste and all the sauce spices (garam masala, cumin, coriander, turmeric, cayenne pepper if using). Cook for 1 minute, stirring constantly, until fragrant.
  4. Add crushed tomatoes. Bring to a simmer, reduce heat, and cook, uncovered, for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
  5. While the sauce simmers, cook the chicken. I recommend doing this in batches in a hot pan so the chicken browns nicely.
  6. Add the cooked chicken to the simmering sauce. Stir well to coat.
  7. Stir in heavy cream. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavours to meld.
  8. Garnish with fresh cilantro. Serve hot with naan bread or basmati rice.