Ingredients
3/4 cup whole milk Greek yogurt2 teaspoons Rawspicebar's Garam Masala, divided
1 tablespoon lemon juice
1 teaspoon kosher salt
1 pound boneless, skinless chicken thighs, cut into 1½-inch pieces
2 tablespoons unsalted butter or ghee, divided
1 medium red onion, diced
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 28-oz. can diced tomatoes
1 cup heavy cream
Chopped fresh cilantro, for garnish Rice and/or naan for serving, optional
Directions
- In a zip-top bag or airtight container, combine the yogurt, 1 teaspoon garam masala, lemon juice, and salt. Add the chicken and toss to coat. Chill for at least 20 minutes and up to 4 hours.
- Heat 1 tablespoon butter in a large high-sided skillet over medium heat. Add the chicken, working in batches to avoid crowding the pan, and cook until well browned on all sides. Transfer to a plate and repeat with the remaining chicken.
- Add the remaining tablespoon butter to the skillet. Add the onion and cook, string, until softened, about 5 minutes. Add the garlic, ginger, and remaining teaspoon garam masala and cook for 1 minute, until fragrant.
- Add the tomatoes and chicken and bring to a boil, stirring up any browned bits on the bottom of the pan. Reduce heat to medium-low and simmer, uncovered, until thickened, and the chicken is cooked through, 5-10 minutes.
- Stir in the cream and cook until warmed through, but do not let boil.
- Serve with rice and/or naan, garnished with cilantro.