75 minutes
A rich and aromatic chicken dish with a creamy, spiced sauce that's sure to delight your taste buds.
tablespoons
Turmeric Powder
tablespoons
tablespoons
tablespoons
0 lb
Neutral Oil (vegetable Or Canola)
teaspoons
Yellow Onions, peeled and diced
each
Garlic, peeled and minced
cloves
Fresh Ginger, peeled and grated or finely diced
tablespoons
Cumin Seeds
tablespoons
each
Tomatoes, diced
each
Red Chiles (like Anaheim) Or Jalapeño Pepper, seeded and diced
each
to taste
cups
cups
teaspoons
tablespoons
Cilantro Leaves, stems removed
bunch
1. Marinate the Chicken
Whisk together the full-fat Greek yogurt, lemon juice, ground turmeric, garam masala, and ground cumin in a bowl. Add the chicken thighs, ensuring each piece is well coated with the yogurt mixture. Cover the bowl and refrigerate, allowing the chicken to marinate and absorb all those wonderful flavors. If possible, let it sit overnight to really tenderize and infuse the chicken.
2. Cook the Onions
Melt the unsalted butter and neutral oil in a large pan over medium heat. Add the diced onions, stirring occasionally until they become translucent.
3. Add Aromatics
Incorporate the minced garlic, grated ginger, and cumin seeds into the pan. Continue to cook, stirring often, until the onions turn a lovely golden brown.
4. Add Tomatoes and Chiles
Add the cinnamon stick, diced tomatoes, seeded and diced chiles, and a pinch of kosher salt to the pan. Cook this mixture until the chiles soften, which should take around ten minutes.
5. Add Chicken and Simmer
Add the marinated chicken along with all the marinade into the pan. Cook the chicken for about five minutes, allowing it to start cooking and combining with the spices. Pour in the chicken stock, bringing the mixture to a boil. Reduce the heat and let it simmer uncovered for about thirty minutes.
6. Add Cream and Tomato Paste
Stir in the cream and tomato paste, letting the mixture simmer for another ten to fifteen minutes until the chicken is cooked through completely.
7. Finish with Almonds and Cilantro
Add the ground almonds or finely chopped almonds, cooking for an additional five minutes. Finally, sprinkle the dish with fresh cilantro leaves just before serving.
Incorporate a garam masala blend with cumin, coriander, cardamom, and cinnamon.
Substitute chicken with shrimp for a quicker cooking protein that absorbs flavors well.
Use various mushrooms for a rich, umami-packed dish, adjusting thickening agents as needed.
Introduce new spices like smoked paprika, cinnamon, star anise, garam masala, or cumin for different flavor profiles.
Choose firm-fleshed fish like cod or salmon, adding it near the end of cooking to maintain texture.
Start with the best quality chicken you can find—preferably free-range or organic. The difference in flavor is significant and worth the extra cost. Also, select fresh, high-quality spices for the most vibrant flavor profile.
Always taste your dish before serving and adjust the seasoning as necessary. A squeeze of lemon juice or a pinch of salt can often be the final touch needed to make the flavors pop.
Use an instant-read thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C) without overcooking.
Toast your spices before adding them to the dish. This will release their essential oils and deepen the flavor. Ensure that your spice blend is balanced to avoid any single flavor dominating the dish. Use a mortar and pestle or a spice grinder for the freshest taste.
Use a heavy-bottomed pan or a cast-iron skillet for an even sear on the chicken. Don't overcrowd the pan, as this will steam the chicken rather than sear it. This step is crucial for developing flavor through the Maillard reaction.
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