Easy Indian Creamy Spiced Chicken Thighs Recipe

Ingredients

• 600g boneless chicken thighs
• 1 cup plain yogurt
• juice of 1 lemon
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 tbsp ghee
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 400g ripe crushed tomatoes
• 1/2 cup heavy cream
• 1 tsp honey
• 1/2 tsp chili powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• salt to taste

Instructions

1. In a large mixing bowl (4-quart), combine the plain yogurt, lemon juice, garam masala, turmeric, cumin, and a pinch of salt. Add the chicken thighs, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Heat a 12-inch cast iron skillet over medium-high heat and add 1 tablespoon of ghee. Once hot, add the marinated chicken thighs and sear for 5-7 minutes on each side until beautifully charred and golden brown. Remove chicken and set aside.
3. In the same skillet, lower the heat to medium, add another tablespoon of ghee, and sauté the finely chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and ginger, cooking until fragrant, about 1 minute.
4. Stir in the crushed tomatoes, allowing to simmer for about 8-10 minutes until the sauce thickens and the tomatoes break down. Incorporate the heavy cream, honey, chili powder, and kasuri methi, mixing well. Season with salt to taste.
5. Return the seared chicken thighs to the skillet, ensuring they're submerged in the sauce. Cover and let cook on low heat for 20 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
6. Serve the chicken in a shallow 26-28cm dinner plate, pouring the rich sauce over, and garnish with fresh cilantro.