Ingredients
2
lbs
boneless chicken thighs, cut into chunks
1
cup
plain yogurt
2
tbsp
lemon juice
~ 2 3 tsp garam masala
~ 1 ½ tsp ground cumin
1
tsp
ground coriander
1
tsp
turmeric
+ 1
tsp
smoked paprika
3
tbsp
butter
1
large
onion, diced
4
cloves
garlic, minced
1
tbsp
fresh ginger, grated
1
can (28 oz)
crushed tomatoes
1
cup
heavy cream
Steps
~ 1 Combine chicken with yogurt, lemon juice, garam masala, cumin, coriander, and turmeric, and paprika. Marinate at least 1 hour or overnight in the fridge.
2 Grill or broil marinated chicken until cooked through and lightly charred, about 8–10 minutes. Set aside.
~ 3 Melt butter in a large skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and ginger, cook 1 minute more.
~ 4 Add crushed tomatoes and remaining spices. Simmer 15 minutes, stirring occasionally, until sauce thickens.
5 Add chicken to the sauce. Pour in cream and stir to combine. Simmer 10 minutes.
~ 6 Serve over basmati rice with warm naan breadStir in a final tablespoon of cold butter at the end for richness and gloss. Adjust seasoning.
+ 7 Serve over basmati rice with warm naan. Garnish with fresh cilantro.