Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch chunks
  • 0.5 cup plain full-fat Greek yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 2 tbsp avocado oil
  • 2 large yellow onions, finely minced
  • 1 cup tomato purée
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 0.5 tsp ground cinnamon
  • 3 green cardamom pods, cracked
  • 1 tsp garam masala
  • 1 tbsp Kasuri Methi (dried fenugreek leaves)
  • 0.25 cup fresh cilantro, chopped
  • 1 tsp salt

Instructions:

  1. In a large bowl, whisk the Greek yogurt with the ginger-garlic paste, turmeric, and Kashmiri red chili powder. Toss the chicken chunks until thoroughly coated. Marinate for at least 30 minutes.
  2. Heat avocado oil in a heavy-bottomed Dutch oven over medium-high heat. Add cracked cardamom pods and minced onions. Sauté until the onions are a deep, golden mahogany brown for 15 minutes.
  3. Lower heat to medium. Add ground coriander, cumin, and cinnamon directly to the oil and onions. Stir for 60 seconds to bloom the aromatics.
  4. Stir in the tomato purée. Cook the base, stirring frequently, until the moisture evaporates and the oil begins to separate from the masala (the Bhuna technique).
  5. Add the marinated chicken to the pot. Cover and simmer over medium-low heat for 15-20 minutes or until the chicken is tender and cooked through.
  6. Stir in the garam masala and crushed Kasuri Methi. Season with salt to taste. Garnish with fresh cilantro before serving.