Ingredients

The following ingredients have 6 Servings
  • ½ cup Greek yogurt
  • 2 tbsp Lemon Juice
  • ½ tablespoons Ground Turmeric
  • 2 tbsp Garam Masala
  • 2 tbsp Ground Cumin
  • 3 lbs Chicken Thighs ((on the bone))
  • ¼ lb Butter
  • 1 tbsp Vegetable Oil
  • 2 medium Onions ((chopped))
  • 4 cloves Garlic ((minced))
  • 3 tbsp fresh Ginger ((peeled and minced))
  • 1 tbsp Cumin Seeds
  • 1 Cinnamon stick
  • 2 Tomatoes ((chopped))
  • 1 Jalapeño pepper ((seeded and chopped))
  • ⅔ cup Low Sodium Chicken Stock
  • ½ cups Milk ((Or cream))
  • 2 teaspoons Tomato Paste
  • 3 tablespoons chopped Almonds Slivers
  • Kosher salt to taste
  • ½ bunch Cilantro Leaves (chopped)

Instruction

  • Combine Greek yogurt, lemon juice, turmeric, garam masala, and cumin in a large bowl and mix together.
  • Add chicken thighs to the bowl and toss to coat.
  • Cover, and place in the refrigerator to marinate for a few hours, or overnight.
  • In a large pot heat butter and oil and add onions, sauteing till golden brown. Stir frequently.
  • Add garlic, ginger, and cumin seeds, cook for a few minutes longer, until fragrant.
  • Add tomatoes, cinnamon stick, and jalapeno and cook till jalapeno softens. ~10 minutes
  • Add chicken and marinade to the pot, let cook for 5 minutes.
  • Add stock, bring to a boil then reduce to a simmer and cook uncovered for 30 minutes.
  • Stir in milk and tomato paste and simmer for an additional 15 minutes.
  • Add almonds, cook for additional five minutes then remove from heat.
  • Taste for salt, adding salt as needed.
  • Garnish with cilantro leaves and serve.