Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch chunks
  • 1/2 cup plain Greek yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp salt
  • 2 tbsp ghee
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup tomato purée
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp garam masala
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • Fresh cilantro for garnish

Instructions:

  1. In a large bowl, whisk together the yogurt, ginger-garlic paste, turmeric, chili powder, and salt.
  2. Fold in the chicken chunks until every piece is coated in a thick, yellow paste.
  3. Cover and refrigerate for at least 2 hours (up to 24 hours) to tenderize the protein.
  4. Heat ghee in a Dutch oven over medium-high heat.
  5. Add the marinated chicken in batches, searing until the edges are mahogany-colored and caramelized.