Ingredients

  • boneless chicken thighs 8-10 boneless chicken thighs
  • butter 10 Tbsp (1-1/4 sticks) butter
  • cilantro 1/4 cup firmly packed minced cilantro
  • cumin seeds 2 tsp ground roasted cumin seeds (roast on the stovetop in a small pan).
  • fresh ginger root 2 Tbsp fresh ginger root, peeled and chopped
  • garam masala 2 tsp garam masala
  • ground cumin 4 tsp ground cumin
  • heavy cream 3/4 cup heavy cream
  • jalapeno peppers 4 jalapeno peppers, seeded and chopped
  • kosher salt 2 tsp kosher salt
  • paprika 1 Tbsp paprika
  • tomatoes in juice 2 cans diced tomatoes and juice
  • yogurt 3/4 cup yogurt
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How to make it

  1. Cut the chicken pieces neatly into quarters.Put tomatoes, jalapeno and ginger in a blender or food processor and blend to a fine puree.
  2. Place 1 stick of butter in a large, heavy-bottomed pan over medium heat. When the foam begins to subside, add the chicken pieces, a few at a time, and sear until they are nicely browned all over (about 2-3 minutes per batch).
  3. Remove them with a slotted spoon into a bowl and put aside.
  4. Add the 4 teaspoons of cumin and the paprika to the butter in the pan and cook, stirring rapidly, for 10-15 seconds.
  5. Add the tomato mixture and cook, uncovered, until the sauce is thickened (about 5-8 minutes), stirring constantly to prevent sticking and burning.
  6. Add salt, cream, yogurt and chicken pieces (with any juices that have accumulated in the bowl) to the pan. Gently stir the chicken to coat the pieces evenly and thoroughly with the sauce. Be careful not to break the fragile chicken pieces. Reduce heat to medium-low and simmer, uncovered, until the fat begins to separate from the sauce and a thin glaze appears on the surface (about 10 minutes). Check and stir often (but only one or two stirs at a time) to ensure that the sauce is not burning.Stir in the remaining 2 tablespoons (1/4 stick) of butter, garam masala, and roasted cumin.Turn off the heat, and let the dish stand, covered, for 1/2 hour before serving. When ready to serve, heat thoroughly, check for salt, and fold in the chopped coriander leaves.
  7. Serve with rice and na'an.