Ingredients:

  • 1 lb (450 g) boneless chicken thighs, diced
  • 1/2 cup (120 ml) plain yogurt
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 g) turmeric powder
  • 1 tsp (5 g) salt
  • 2 tbsp (30 ml) vegetable oil or ghee
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp (15 g) fresh ginger, grated
  • 2 medium tomatoes, diced
  • 1 tsp (5 g) ground cumin
  • 1 tsp (5 g) ground coriander
  • 1 tsp (5 g) garam masala
  • 1/2 cup (120 ml) chicken broth
  • Fresh cilantro (for garnish)

Instructions:

  1. In a large mixing bowl, combine diced chicken, yogurt, lemon juice, turmeric, and salt. Mix well and let marinate for at least 15 minutes.
  2. Heat oil or ghee in a heavy-bottomed pot over medium heat. Add chopped onions and sauté until golden brown.
  3. Stir in minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
  4. Add diced tomatoes, ground cumin, ground coriander, and garam masala. Cook until tomatoes soften and spices bloom.
  5. Add marinated chicken to the pot, stirring to coat with the spice mixture.
  6. Pour in chicken broth, bringing the mixture to a gentle simmer. Cover and cook for 20 minutes, or until chicken is fully cooked and tender.
  7. Check for seasoning and adjust salt as necessary. Garnish with fresh cilantro before serving.