Yogurt Marinated Chicken

Ingredients

• 🍗For the chicken marinade:
• 🍗28 oz Boneless skinless chicken thighs
• 🥛1 cup Plain yogurt
• 🧄1.5 tbsp Minced garlic
• •1 tbsp Ginger
• •2 tsp Garam masala
• •1 tsp Turmeric
• 🌿1 tsp Ground cumin
• 🌿1/2 tsp Ground chili powder
• 🧂1 tsp Salt
• •For the sauce:
• 🫒2 tbsp Vegetable oil
• 🧈2 tbsp Butter
• 🧅1 Onion
• 🧄1 1/2 tbsp Garlic (finely grated)
• •1 tbsp Ginger (finely grated)
• •1 1/2 tsp Garam masala
• 🌿1 1/2 tsp Ground cumin
• •1 tsp Turmeric
• •1 tsp Ground coriander
• 🍅14 oz Tomato puree
• •1 tsp Kashmiri chili
• 🌿1 tsp Red chili powder
• 🧂1 tsp Salt
• •1 1/4 cup Heavy cream (or evaporated milk)
• •1 tsp Brown sugar
• 🌿4 tbsp Cilantro

Instructions

1. 1Marinate: combine chicken with all marinade ingredients and let marinate for 10 mins to overnight (the longer the better)
2. 2Heat oil in a large skillet over medium high heat: add chicken and fry until brown for ~3 mins each side. Set aside and keep warm. The chicken will finish cooking in the sauce.
3. 3Melt butter in the same pan. Cook the onions until soft (~3 mins)
4. 4Add garlic and ginger and sauté for 1 minute until fragrant. Then add garam masala, cumin, turmeric and coriander. Cook for another 30 seconds
5. 5Add in tomato purée, chili powders and salt. Simmer for 12 minutes, stirring occasionally
6. 6Stir the cream and sugar through the sauce. Add the chicken back and cook for an additional 10 minutes until chicken is cooked and sauce is thick and bubbling. Add water if sauce is too thick
7. 7Serve and garnish with cilantro
8. 8Enjoy 📈