Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala
  • 1 teaspoon cayenne
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon turmeric
  • 2 tablespoons unsalted butter
  • 1 medium onion (diced)
  • 4 cloves garlic (minced)
  • 1 tablespoon ginger (minced)
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 8 ounce can tomato sauce
  • 1 cup heavy cream
  • salt and pepper (to taste)
  • fresh chopped cilantro for garnish (if desired)

Instruction

  • Add all of the marinade ingredients to a large ziplock bag. Toss to coat the chicken. Refrigerate for at least 30 minutes or overnight.
  • Preheat broiler and set oven rack to the highest position. Spray a rimmed baking sheet with nonstick cooking spray.Spread the chicken including the marinade onto the prepared baking sheet.Broil for 8 minutes or until golden brown, make sure to keep an eye on it. You do not need to flip the chicken.
  • Meanwhile start your sauce by heating a large pot over medium high heat and add in butter.Once melted add in onion and saute for 2-3 minutes.
  • Add in garlic, ginger, cumin, paprika, garam masala, and turmeric. Saute for 1-2 minutes or until garlic is golden brown and the spices are fragrant.
  • Next add in the tomato sauce and cream. Simmer for 15-20 minutes or until the sauce is thickened.Add the chicken to the pan and simmer for an additional 5 minutes.
  • Season with salt and pepper to taste. Serve immediately with fresh chopped cilantro for garnish, if desired.