Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 2 tbsp tomato paste
  • 1 cup chicken stock
  • ½ cup heavy cream
  • ¾ cup dried apricots, halved
  • 1 tbsp lemon juice

Instructions:

  1. Pat the chicken dry and season with salt and pepper. Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat. Add chicken in a single layer and cook without stirring for 3-4 minutes until a deep golden-brown crust forms. Flip and brown the other side, then remove chicken to a plate.
  2. Reduce heat to medium. In the same pan, add the diced onion and sauté for 5 minutes until translucent and starting to brown. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  3. Add the garam masala, turmeric, cumin, and smoked paprika; toast the spices for 1 minute until they smell nutty and fragrant.
  4. Stir in the tomato paste, coating the onions. Pour in the chicken stock, scraping the bottom of the pan to release the browned bits (fond).
  5. Return the seared chicken and its juices to the pan, then stir in the halved dried apricots. Lower heat to a simmer, cover, and cook for 15 minutes.
  6. Stir in the heavy cream and lemon juice, simmering for another 2-3 minutes until the sauce is velvety and thickened.