- Recipe Difficulty
- Easy
- Recipe Preparation Time
- 10 minutes
- Recipe Cooking Time
- 30 minutes
- Recipe Servings
- 8
- 2 lbs
- Boneless, skinless chicken thigh
- 1 ½ Cup
- 3,25 % Homogenized Milk
- Juice
- 1 lime
- 1 Tbsp
- Garam masala
- 2 tsp
- Ground turmeric
- 2 tsp
- Ground cumin
- 1 tsp
- Cayenne pepper
- 1 tsp
- Garlic powder
- ¼ tsp
- Dried ground ginger
- 1 tsp
- Coarse salt
- 1 tsp
- Black pepper
- 2 Tbsp
- Butter
- 1
- Yellow onion, diced
- 3 Tbsp
- Tomato paste
- 1 (28 oz.)
- Can Whole tomatoes
- ½ Cup
- Water
- 4 Cups
- Cooked basmati or jasmine rice
- Garnish
- Fresh cilantro
- In a small bowl, whisk together the spices and seasonings. Set aside.
- In a mixing bowl, whisk together 1 cup milk, lime juice, and 2 Tbsp. of the spice mixture.
- Place the chicken thighs into a bowl and the milk mixture. Toss to coat and chill for 2-6 hours.
- Melt the butter in a stock pot over medium heat. Add the diced onions and sauté until transparent.
- Stir the remaining spice mixture into the onions and cook for two minutes. Add the tomato paste and cook two additional minutes.
- Pulse the tomatoes (liquid included) in a blender and add them to the pot with ½ cup water. Season with salt and pepper, to taste.
- Bring the sauce to a simmer and cook for 20 minutes.
- Meanwhile, prepare a baking sheet with foil. Remove the chilled chicken from the milk mixture and place it on the prepared baking sheet. Broil the chicken for about 5 minutes on each side until slightly charred.
- Stir remaining ½ cup milk into the sauce.
- Remove the chicken from the oven and cut it into 2-inch pieces.
- Place the chicken pieces in the pot. Simmer for 10 minutes until sauce is thickened and chicken is cooked through.
- Serve over basmati or jasmine rice. Garnish with fresh cilantro leaves.
