Makes 4 servings
2 lbs boneless, skinless chicken thighs or breasts, cut into bite sized pieces
1 cup coconut yogurt (or regular yogurt)
2 tablespoons fresh lemon juice
1 tablespoon garam masala
1 tablespoon ground cumin
2 teaspoons ground turmeric
2 teaspoons paprika
1 teaspoon ground black pepper
2 teaspoons salt
6 cloves garlic, minced
2 in piece ginger, minced
2 tablespoons butter, ghee or avocado oil
1 large onion, thinly sliced
3 tablespoons tomato paste
1 (28 oz) can whole tomatoes
1/2 cup canned coconut milk
Chopped fresh cilantro, for garnish
In a bowl, combine the garam masala, cumin, turmeric, paprika, black pepper, salt, ginger, and garlic to make the spice mixture. Divide the mixture in half.
In a separate bowl, combine half of the spice mixture with the yogurt and fresh lemon juice. Add the chicken pieces and mix well to ensure they are thoroughly coated. Cover and refrigerate for at least 1 hour, or ideally overnight.
Preheat the oven to 450°F. Arrange the marinated chicken pieces on a baking sheet and bake for 15 minutes, removing most of the yogurt from the chicken. Then turn the oven to high broil for 2-3 minutes until slightly charred on top.
In a large skillet, melt the butter over medium heat. Add the onions and sauté until caramelized in places about 5 minutes. Add tomato paste, the remaining half of the spice mixture and cook for a minute to release the flavors.
Add the whole tomatos, crushing each on with your hands before adding to the pot. Stir to combine and bring the mixture to a simmer. Cook for 10-15 minutes to allow the flavors to meld and the sauce to thicken.
Stir in the coconut milk and season with salt to taste. Add the baked chicken pieces to the sauce, letting it simmer for an additional 5-10 minutes to allow the flavors to blend.
Serve with steamed rice and garnish with chopped fresh cilantro before serving. Enjoy!