Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless, skinless chicken thighs (cut into bite sized pieces)
  • 3 teaspoons cumin, divided
  • 2 1/2 teaspoons coriander, divided
  • 3 1/2 tablespoons unsalted butter, divided
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 teaspoons minced ginger
  • 2 1/2 teaspoons garam masala
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons chile powder
  • 1 (28 ounce) can tomato puree
  • 3/4 cup heavy cream ((or 3/4 cup plain yogurt))
  • salt and pepper to taste
  • chopped cilantro, garnish

Instruction

  • Place chicken thigh pieces in a mixing bowl, add 1 ½ teaspoons cumin, 1 teaspoon coriander, a sprinkle of salt, and some cracked black pepper and toss together until chicken is well coated.
  • Place a large skillet over medium-high heat and melt 1 ½ tablespoons butter.
  • Add chicken and sauté for 3 to 4 minutes.
  • Using a slotted spoon, transfer chicken to a plate and set aside.
  • Add remaining butter to skillet. Add shallot, garlic and ginger and sauté 3 to 4 minutes.
  • Add remaining spices and continue to sauté for an additional 3 to 4 minutes.
  • Stir tomato puree into skillet and lightly season with salt and pepper. Lower heat to medium-low and simmer for 5 minutes.
  • Pour tomato mixture into a blender and puree until smooth. Pour sauce back into skillet and simmer over medium-low heat.
  • Stir chicken back into skillet, season with salt and pepper and continue to simmer for about 10 minutes.
  • Stir cream or yogurt into chicken mixture and simmer for an additional 3 to 5 minutes or until sauce is thick (enough to thoroughly coat chicken) and creamy. Adjust seasonings.
  • Top with chopped cilantro and serve over basmati rice, with a side of grilled pita bread.