Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15g) minced ginger
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) garam masala
  • 1 tsp (2g) turmeric powder
  • 1/2 tsp (1g) cayenne pepper
  • 1 tsp (6g) kosher salt
  • 1 tbsp (15ml) avocado oil
  • 1 large (150g) onion, finely diced
  • 1 tbsp (15g) ginger paste
  • 1 tbsp (15g) garlic paste
  • 1 can (14.5 oz / 411g) crushed tomatoes
  • 1 tbsp (15g) tomato paste
  • 1 tsp (2g) ground coriander
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) paprika
  • 1/2 tsp (1g) cinnamon
  • 1/2 cup (120ml) light coconut milk
  • 1 tsp (5ml) honey
  • Fresh cilantro for garnish

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, lemon juice, ginger, garlic, garam masala, turmeric, cayenne pepper, and salt. Fold in the chicken cubes until thickly coated. Cover and refrigerate for 2 to 8 hours.
  2. Heat avocado oil in a cast iron skillet over medium-high heat. Sear chicken in batches for 3-4 minutes per side until charred and mahogany-colored. Remove chicken and set aside.
  3. In the same pan, sauté diced onions until translucent and golden. Stir in the ginger and garlic pastes and cook for 1 minute.
  4. Add ground coriander, cumin, paprika, and cinnamon to the pan, stirring constantly for 30 seconds to bloom the spices.
  5. Stir in the crushed tomatoes and tomato paste. Simmer the sauce to allow flavors to meld.
  6. Stir in the light coconut milk and honey to create a creamy emulsion. Return the seared chicken to the pan and simmer until the chicken is cooked through.
  7. Garnish with fresh cilantro before serving.