1.5 lbs boneless, skinless chicken thighs or 680 grams
2 tbsp vegetable oil or 30 grams
1 unit yellow onion, evenly diced
2 unit inch knob ginger finely diced
6 unit garlic cloves sliced
2 tsp smoked or regular paprika or 8 grams
2 tsp ground cumin or 9 grams
1 tbsp garam masala or 14 grams
1.5 tsp turmeric powder or 6 grams, optional
14 oz can crushed tomatoes good quality
2/3 cup water or 160 milliliters
1 cup heavy cream or 240 milliliters
2 tbsp unsalted butter or 28 grams
Equipment
medium-sized bowl
large deep pan or medium-sized pot
plastic wrap
Directions
Prepare all ingredients and ensure they are accessible.
In a medium-sized bowl, whisk together 1 cup of full-fat yogurt, 1 tablespoon garam masala, and 1 tablespoon kosher salt until thoroughly combined.
Slice 1.5 lbs of boneless, skinless chicken thighs into bite-sized pieces.
Add the chicken pieces to the yogurt mixture and mix until thoroughly coated.
Cover the bowl with plastic wrap and marinate for at least 30 minutes, ideally overnight.
Heat 2 tablespoons of vegetable oil in a large deep pan over medium-high heat until shimmering.
Add marinated chicken in batches to avoid overcrowding. Sear each side for 2-3 minutes until golden brown but not cooked through.
Lower heat to medium and add 1 diced yellow onion, 2 inches of finely diced ginger, and 6 sliced garlic cloves to the pan. Season with salt and black pepper.
Saute the vegetables for about 3 minutes or until softened.
Add 2 teaspoons of smoked or regular paprika, 2 teaspoons of ground cumin, 1 tablespoon of garam masala, and 1.5 teaspoons of turmeric powder (optional). Stir and toast spices for 1-2 minutes until fragrant.
Add a 14 oz can of crushed tomatoes and 2/3 cup of water to the pan. Stir to combine.
Simmer and reduce the sauce for 5-8 minutes until thickened.
Add the seared chicken back to the pan and simmer for another 3-5 minutes until chicken is cooked through.
Pour in 1 cup of heavy cream and bring to a light simmer. Reduce heat to low and simmer for no more than 3-4 minutes, stirring often.
Turn off the heat and stir in 2 tablespoons of unsalted butter until melted and emulsified into the sauce.