- 3/4 cups full-fat plain greek yogurt
- 1 1/2 tbsp this little goat went to india
- 1 tbsp ground turmeric
- kosher salt
- 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.