2 pounds boneless skinless chicken thighs cut into pieces
1 large yellow onion sliced
3 cloves garlic thinly sliced
2 inch knob fresh ginger thinly sliced
1 teaspoon paprika
1 piece 203 grams of cayenne powder
1 tablespoon 9 grams of garam masala
2 teaspoons 9 grams of granulated sugar
15 ounce can crushed tomatoes
1 cup 240 milliliters heavy whipping cream
Equipment
large bowl
grater
large sauté pan or deep skillet
blender
Directions
Place 240 grams of full-fat yogurt in a large bowl.
Add 2 teaspoons of kosher salt to the yogurt.
Add 1 1/4 tablespoons of garam masala to the yogurt mixture.
Add 1 teaspoon of paprika, 5 finely chopped garlic cloves, and 2-inch knob of grated fresh ginger to the yogurt mixture.
Mix all ingredients in the bowl until thoroughly combined.
Cut 2 pounds of boneless, skinless chicken thighs into pieces and add to the yogurt mixture.
Mix the chicken with the yogurt mixture until well coated. Let it sit for 10 minutes at room temperature or ideally, overnight in the fridge.
Heat a large sauté pan or deep skillet over medium-high heat and add enough vegetable oil to coat the bottom.
Add the marinated chicken in batches and sear for 2 to 3 minutes per side until browned. Remove the chicken and set aside.
Lower heat to medium. Add 1 sliced large yellow onion, 3 thinly sliced garlic cloves, and a 2-inch knob of thinly sliced fresh ginger to the pan.
Season the onion mixture lightly with salt and sauté for 3 to 5 minutes or until the vegetables are softened.
Add 1 teaspoon of paprika, 203 grams of cayenne powder, 1 tablespoon of garam masala, and 2 teaspoons of granulated sugar to the pan. Sauté until fragrant.
Add a 15-ounce can of crushed tomatoes to the pan and stir to combine.
Let the mixture reduce for 5 minutes.
If desired, pour the mixture into a blender and blend until smooth. Return it to the pan.
Bring the sauce back to a simmer and reduce heat to low. Add the cooked chicken.
Simmer, stirring occasionally, for 10 minutes or until the chicken is cooked through.
Stir in 1 cup (240 milliliters) of heavy whipping cream and reduce for 7 to 8 minutes while stirring occasionally.
Season to taste with salt and serve with steamed rice. Optionally, garnish with cilantro.