yield: 4 servings
time: 1 hour, 40 minutes
active time: 40 minutes
3/4 cups full-fat plain greek yogurt
1 1/2 tbsp this little goat went to india
1 tbsp ground turmeric
1 tbsp fresh lemon juice
2 lb. boneless, skinless chicken thighs, cut into 1-inch cubes
1/4 cup unsalted butter
1 medium yellow onion, peeled and diced
1 (14.5-oz) can diced tomatoes, preferably fire-roasted
1/3 cup chicken broth
1 tsp tomato paste
3/4 cups heavy cream
fresh mint leaves, roughly torn
cooked jasmine rice and/or naan, for serving
In a medium bowl, whisk together the yogurt, India spice, turmeric, 1/2 tsp salt and lemon juice. Add chicken and toss to thoroughly coat. Cover and refrigerate for at least 30 minutes, up to 8 hours.
Melt butter in a large skillet over medium heat until foamy. Add onion and cook, stirring frequently, until translucent and starting to brown, about 5 minutes. Stir in the tomatoes and 1 tsp salt and continue cook until slightly reduced, about 5 minutes more.
Add chicken and all of the marinade to the skillet and cook until the chicken is starting to turn opaque, about 5-7 minutes. Stir in broth and bring to a boil. Once boiling, reduce the heat to low and let simmer, uncovered, until chicken is cooked through, about 30 minutes.
Stir in the tomato paste and cream and continue cooking, stirring frequently, until the sauce has thickened, about 5 minutes more. Season to taste with salt. Garnish with fresh mint leaves and serve over jasmine rice or alongside warm Naan.