Ingredients:

  • 3 tbsp ghee
  • 2 medium yellow onions, finely diced
  • 2 tbsp ginger-garlic paste
  • 1 tbsp mild yellow curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp cumin powder
  • 1/4 tsp cayenne pepper
  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 cup plain Greek yogurt, whisked until smooth
  • 1/2 cup chicken stock
  • 1 tbsp lemon juice
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp unsalted butter

Instructions:

  1. Heat the ghee in a heavy bottomed pot over medium heat. Add the diced onions and sauté 8 minutes until translucent and pale gold.
  2. Stir in the ginger garlic paste. Cook for 60 seconds until the raw smell vanishes.
  3. Increase heat slightly and add the chicken chunks. Sear the meat 5 minutes until the edges are no longer pink.
  4. Stir in the yellow curry powder, turmeric, coriander, cumin, and cayenne. Stir constantly for 2 minutes until the chicken is coated in a golden crust. Note: Toasting the spices here wakes up the oils.
  5. Lower the heat to medium low. Stir in the chicken stock and whisked Greek yogurt.
  6. Simmer 12-15 minutes until the sauce thickens and the chicken is cooked through.
  7. Stir in the lemon juice.
  8. Finish with the tablespoon of unsalted butter. Stir until the sauce looks glossy.
  9. Garnish with chopped fresh cilantro.