- Servings: 6-8
- 12 boneless skinless chicken thighs
- 1 cup plain yogurt
- 3 tsp chili powder
- 6 bay leaves
- 8 green cardamom pods
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 2 tsp garam masala
- 2 tsp of grated ginger
- 4 garlic gloves, crushed
- 1 can of diced tomatoes and their juice
- 2 tsp kosher salt
- 4 tbs of butter
- 1 medium white onion, chopped
- 1/2 cup of cream
- 2 cups of water
DirectionsSlice chicken into bite size pieces, discarding any fat and gristly bits.
Combine the yogurt, garam masala, cinnamon, cloves, salt, chili powder, bay leaves and cardamon pods. Stir to mix well. Pour spiced yogurt over chicken, toss to coat chicken evenly, cover and refrigerate for 2-4 hours.
Heat a large sautee pan (I used my 12 inch straight side frying pan) over medium heat and melt butter. Once the foaming stops add the onions, garlic and ginger. Cook about 5-10 minutes or until it starts to brown. Don't let the garlic burn or it will bitter the dish.
Add the yogurt covered chicken to the pan and cook for 5 minutes, you want the yogurt to start to reduce and cook down. Add the tomatoes, their juices and the water. Bring to a simmer and simmer covered for 20 minutes.
After simmering remove the bay leaves and cardamom pods. Remove from heat and stir in the cream. Serve over basmati rice.