Ingredients
For the Chicken Marinade
- 1 lb boneless chicken thighs, cut into bite-size pieces
- ¾ cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- Salt and pepper to taste
For the Sauce
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- Combine all marinade ingredients in a bowl. Add the chicken pieces, coat well, and refrigerate for at least 1 hour (overnight is best).
- Preheat your oven to 500°F (260°C). Thread the chicken onto skewers and place on a baking sheet. Bake for 12–15 minutes until charred at the edges.
- In a large, deep skillet, heat butter and oil over medium heat. Add onions and cook until soft and golden, about 8 minutes.
- Add garlic and ginger, stirring for 1 minute. Add the cumin, paprika, garam masala, and cayenne. Stir for 30 seconds until fragrant.
- Pour in the crushed tomatoes and simmer for 15 minutes, stirring occasionally.
- Stir in the heavy cream and add the cooked chicken pieces. Simmer for another 10 minutes.
- Garnish with fresh cilantro and serve over basmati rice or with warm naan.
Tips
- Marinating overnight makes a huge difference in flavor and tenderness.
- For a lighter version, substitute coconut cream for heavy cream.
- Toast whole spices (cumin seeds, cardamom) in the oil before adding onions for deeper flavor.