Ingredients

• boneless chicken thighs - 500 grams
• yogurt - 200 grams
• garam masala - 2 teaspoons
• ground cumin - 1 teaspoon
• ground coriander - 1 teaspoon
• turmeric powder - ½ teaspoon
• red chili powder - 1 teaspoon
• salt - to taste
• oil - 2 tablespoons
• onion - 1, finely chopped
• garlic cloves - 4, minced
• ginger - 1 inch, grated
• tomato puree - 400 grams
• heavy cream - 100 ml
• fresh cilantro - for garnish

Instructions

1. 1.

   In a bowl, mix yogurt, garam masala, cumin, coriander, turmeric, red chili powder, and salt. Add chicken and marinate for at least 30 minutes.

2. 2.

   Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.

3. 3.

   Add minced garlic and grated ginger, and cook for another minute until fragrant.

4. 4.

   Add the marinated chicken to the pan and cook until browned on all sides.

5. 5.

   Stir in the tomato puree and simmer for 15 minutes until the chicken is cooked through.

6. 6.

   Reduce the heat, and stir in the heavy cream. Simmer for another 5 minutes.

7. 7.

   Garnish with fresh cilantro and serve hot with rice or naan.