Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (240g) plain Greek yogurt
  • 1 tbsp (15ml) ginger-garlic paste (or 1 tsp grated ginger & 2 minced cloves garlic)
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 4 tbsp (56g) unsalted butter
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp ginger-garlic paste (or 1 tsp grated ginger & 2 minced cloves garlic)
  • 1 (14.5 oz/411g) can crushed tomatoes
  • 1 (10 oz/283g) can tomato soup
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) chicken broth
  • 1 tbsp tomato paste
  • 1 tbsp brown sugar
  • 1 tsp garam masala
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper
  • 1/4 cup (15g) chopped fresh cilantro
  • Lime wedges, for serving (optional)

Instructions:

  1. Combine chicken and marinade ingredients in a bowl. Let marinate for at least 30 minutes (or up to overnight in the fridge).
  2. Melt butter in the skillet over medium heat. Add onion and bell pepper, and sauté until softened. Add garlic and ginger-garlic paste and cook until fragrant.
  3. Stir in crushed tomatoes, tomato soup, tomato paste, chicken broth, brown sugar, garam masala, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring to a simmer.
  4. Add the marinated chicken to the skillet. Stir to combine with the sauce.
  5. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
  6. Stir in the heavy cream. Heat through, but do not boil.
  7. Garnish with chopped cilantro. Serve hot in the skillet with rice, naan bread, or your favourite sides.