Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons peanut oil (, coconut oil, or ghee)
  • 2 pounds chicken thigh filets (, excess fat trimmed and cut into bite-sized pieces)
  • 1/4 cup butter or ghee
  • 2 teaspoons garam masala
  • 2 teaspoons sweet paprika
  • 2 teaspoons ground coriander
  • 1 tablespoon finely chopped ginger ((told you))
  • 1/4 teaspoon chili powder
  • 1 cinnamon stick
  • 6 cardamom pods (, bruised with the flat side of a knife)
  • 15- ounce can tomato sauce
  • 1 1/2 tablespoon sugar or honey/maple syrup/coconut sugar
  • 1/3 cup full-fat plain yogurt
  • 3/4 cup heavy cream or half-and-half
  • 1 tablespoon lemon juice
  • salt (, to taste)
  • cilantro (chopped, for garnish)
  • 1 cup steamed basmati rice (, to serve)
  • fresh naan (, to serve)

Instruction

  • Heat a wok or large skillet until very hot. Add 1 tablespoon oil and swirl to coat. Add half the chicken and stir fry for 4 minutes, or until browned. Remove with a slotted spoon and set aside. Add remaining tablespoon oil, and stir fry the remaining half of chicken until browned. Remove with a slotted spoon and set aside. Pour out oil.
  • Reduce the heat to medium-low. Add butter to skillet and melt. Add garam masala, sweet paprika, coriander, ginger, chili powder, cinnamon stick, and cardamom pods and stir fry for 1 minute or until fragrant. Return the chicken to the skillet and mix to coat in the spices.
  • Add the tomato sauce and sugar/sweetener and simmer, stirring, for 15 minutes, or until the chicken is tender and the sauce has thickened.
  • Add the yogurt, cream, and lemon juice and simmer for 5 minutes or until the sauce has thickened slightly. Add salt to taste.