Ingredients
2lbschicken thighs
3tbspbutter
1oniondiced
1tbspgingergrated
5garlic clovesminced
1tspcumin
1tspgaram masala
1tspcoriander
½tspchili powder
½tspturmeric
1cinnamon stick
¾tspkosher saltor to taste
¼cupchicken broth
14oztomatoescrushed
1tspsugar
1cupheavy cream
2tbsplemon juice
2tspgaram masala
1tbspcumin
1cupplain yogurt
Preparation
In a bowl, add the chicken, lemon juice, garam masala, cumin, and plain yogurt.
Marinate the chicken for 30 minutes or overnight.
Remove the chicken from the marinade, allowing excess to drip off.
Brown the chicken in 1 tablespoon of olive oil for 6 minutes, until browned on both sides. Remove from pan and set aside.
Melt the butter over medium heat, then cook onions until tender.
Add the ginger, garlic, garam masala, cumin, coriander, chili powder, turmeric, cinnamon stick, and salt and cook for 1 minute or until fragrant.
Add the chicken stock, browned chicken, crushed tomatoes, and sugar.
Simmer for 10 minutes or until slightly thickened.
Add the cream, then cook for an additional 5 to 10 minutes. Discard the cinnamon stick.
Top with cilantro, serve over rice, and enjoy!
