⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1 Large onion, finely chopped
• 2 cloves Garlic, minced
• 1 inch Ginger, grated
• 1 tsp Ground cardamom
• 2 tbsp Butter
• 1 tbsp Oil
• 1 cup Plain yogurt
• 1 (14.5 oz) can Diced tomatoes (canned)
• 1 cup Water
• 1/2 cup Heavy cream
• 1 tbsp Garam masala
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1/2 tsp Ground cumin
• to taste Salt and pepper
• for garnish Fresh cilantro, chopped
• for garnish Chili flakes

📖 Instructions

1. First, we'll prep the chicken. Cut 1.5 lbs boneless, skinless chicken thighs into 1-inch pieces. Season generously with salt and pepper – don’t be shy; we want some lovely flavor!. Set aside.
2. Next up, the aromatics! In a large bowl, combine 1 large onion, finely chopped, 2 cloves garlic, minced, 1 inch ginger, grated (I love a microplane for this!), and 1 teaspoon of ground cardamom. If you're feeling fancy, toast the cardamom seeds lightly in a dry pan first for an extra punch of flavor. Mmm!
3. Heat 2 tablespoons of butter (salted, please!) and 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion mixture and cook, stirring occasionally, until the onions are softened and translucent—about 5-7 minutes. Remember, patience is key here, no need to rush things!
4. Now for the chicken! Add the chicken to the skillet and cook, stirring occasionally, until browned on all sides. This will take about 8-10 minutes. Don't overcrowd the pan; work in batches if needed.
5. Time for the spices! Stir in 1 tbsp garam masala, 1 tsp turmeric powder, 1 tsp red chili powder (adjust to your spice preference!), and 1/2 tsp ground cumin. Cook for another minute or two, stirring constantly, until fragrant—this is where the magic really happens!
6. Pour in 1 cup of plain yogurt, 1 (14.5 oz) can of diced tomatoes, and 1 cup of water. Bring the mixture to a simmer, then reduce heat to low, cover, and simmer for at least 20 minutes or until the chicken is cooked through and tender.
7. Make it creamy! Stir in 1/2 cup of heavy cream (or full-fat coconut milk!), and simmer for another 5 minutes. Taste and adjust seasoning as needed. A tiny pinch of sugar can sometimes help balance the flavors.
8. Garnish and serve! Remove from heat and garnish with fresh cilantro leaves and a sprinkle of chili flakes (if you dare!). Serve hot with basmati rice, naan bread, or roti. Enjoy every flavorful bite!
9. Optional step: For an even richer flavor, you can blend half of the sauce with an immersion blender or in a regular blender before adding the cream. This gives it a super smooth and luxurious texture. If you do this, remember to be very careful blending hot liquids!

📝 Notes

• Adjust the amount of chili powder to your liking. For a milder dish, reduce the amount. For extra heat, add more!
• If you don't have a microplane, you can finely grate the ginger using a regular grater.
• If you love a tangy kick, add a squeeze of lime juice at the end!