Ingredients

The following ingredients have 6 Servings
  • 2½ pounds boneless skinless chicken thighs
  • 1 cup whole milk plain yogurt ((NOT fat free))
  • 1/2 large lemon (juiced)
  • 1 heaping tablespoon grated ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1½ teaspoons annatto powder (optional - for color)
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 2 tablespoons butter
  • 3 cloves minced garlic
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 1 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 (15 ounce) can tomato puree ( (not tomato sauce))
  • 1/4 teaspoon sugar
  • 1/2 teaspoon kosher salt (more or less to taste)
  • 3/4 cup full fat coconut milk (heavy cream may be substituted)

Instruction

  • In a large bowl combine the chicken, yogurt, lemon juice, ginger, 2 teaspoons cumin, chili powder, annatto (for color), cinnamon, 1 teaspoon of kosher salt and 3/4 teaspoon black pepper. Toss to combine, cover and refrigerate for 1 to 3 hours.
  • Heat a large 12-inch skillet over medium to medium-high heat. Add butter, garlic, 2 of both teaspoons garam masala and coriander, 1 teaspoon of both cumin and paprika. Stir and cook for 1 minute.
  • Add in the marinated chicken and cook for 10-12 minutes or until fully cooked. Next, add in the tomato sauce and sugar and season with kosher salt (it was a 1/2 teaspoon for me). Cook for 5 to 8 minutes.
  • Reduce heat to low and stir in coconut milk. Cook until sauce has thickened a bit.
  • Serve with rice, naan or pita bread and sprinkle with chopped cilantro.