Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tbsp neutral oil or Ghee
  • 3 large Roma tomatoes, finely diced
  • 1 tbsp tomato paste
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp chili powder
  • 1 tsp garam masala
  • 0.5 cup chicken broth
  • 0.5 cup full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Pat the chicken thighs dry with paper towels and season with salt and pepper.
  2. Heat 1 tbsp oil in the skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer; sear for 3-4 minutes per side until a golden-brown crust forms, then remove from pan and set aside.
  4. In the same pan, add 2 tbsp of oil or ghee and sauté onions for 5-7 minutes until translucent and starting to brown.
  5. Stir in the ginger and garlic pastes, cooking for 60 seconds.
  6. Add diced Roma tomatoes and tomato paste, cooking until the tomatoes break down and the sauce reduces into a concentrated paste.
  7. Stir in turmeric, ground cumin, ground coriander, and chili powder, sautéing for 1-2 minutes to bloom the spices.
  8. Pour in chicken broth and return the seared chicken to the pan, simmering until the chicken is cooked through.
  9. Stir in the full-fat coconut milk and garam masala, simmering until the sauce is thick and velvety.
  10. Remove from heat, stir in fresh lime juice, and garnish with chopped fresh cilantro.