Ingredients
2 lbs boneless chicken thighs, skin-on
1 cup plain whole milk yogurt
4 cloves garlic, minced
1 tbsp grated ginger
1 tsp ground garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chili powder
1 medium onion, finely chopped
2 cups tomato puree (no salt added)
2 tbsp vegetable oil (neutral oil like canola or sunflower)
1/2 cup heavy cream or coconut milk (optional halal alternative)
1 tsp lemon juice
Salt to taste
Instructions
In a large bowl, whisk yogurt with garlic, ginger, garam masala, cumin, coriander, turmeric, and chili powder. Add chicken thighs and marinate for 15 minutes.
Heat vegetable oil in a large skillet over medium-high heat. Cook onions until golden and caramelized, about 10 minutes.
Add marinated chicken thighs to the onions and cook until golden on all sides. Remove chicken from the skillet and set aside.
Pour tomato puree into the skillet, stir in the marinade (reserving the chicken), and simmer for 15 minutes, until the sauce thickens.
Return the chicken to the skillet, stir in cream or coconut milk if using, and simmer gently for 10-15 minutes until the chicken is tender and the sauce is velvety.
Finish with a splash of lemon juice and season with salt to taste. Serve hot with steamed basmati rice or warm naan, garnished with fresh cilantro if desired.
Notes
Marinate chicken overnight for deeper flavor if time permits.
Adjust chili powder for desired heat level.
Coconut milk works as a halal- or dairy-free alternative to cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheats well in the oven or on the stovetop; add a splash of water to refresh the sauce if needed.
- Prep Time: 15
- Cook Time: 35
- Category: Cozy Chicken
- Method: Simmering and Sautéing
- Cuisine: Indian-Inspired
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg