Ingredients

For the Marinade

• 1.5 lbs (680g) boneless chicken thighs, cubed
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon salt

For the Sauce

• 2 tablespoons vegetable oil
• 1 large onion, finely diced
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 teaspoon smoked paprika
• Fresh cilantro for garnish

Instructions

1. Combine yogurt, lemon juice, garam masala, turmeric, cumin, garlic, ginger, and salt in a bowl. Add chicken and marinate for at least 30 minutes.

2. Heat oil in a large skillet over medium-high heat. Cook marinated chicken until browned on all sides, about 8 minutes. Set aside.

3. In the same pan, sauté onion until soft and golden, about 5 minutes.

4. Stir in tomato paste and smoked paprika. Cook for 1 minute.

5. Add crushed tomatoes and sugar. Simmer for 10 minutes, stirring occasionally.

6. Reduce heat and stir in heavy cream. Return chicken to the pan and simmer for 10 more minutes.

7. Garnish with fresh cilantro. Serve with basmati rice and naan bread.