Be sure to use plain whole-milk yogurt for this recipe. Fat-free yogurt is not as substantial and will curdle and/or cause the sauce to separate once it is mixed with the hot liquid, resulting in an unpleasant flavor and texture.
- 1 1/2 lb. boneless chicken thighs, cut into 1-inch chunks
- Salt and freshly ground pepper, to taste
- 3 Tbs. canola oil
- 1 yellow onion, sliced
- 2 large garlic cloves, minced
- 2 Tbs. finely chopped fresh ginger
- 1/2 cup tomato sauce
- 2/3 cup chicken broth
- 2/3 cup plain whole-milk yogurt
- 2 tsp. garam masala
- 3 Tbs. chopped fresh cilantro
- Steamed basmati rice for serving (optional)
- 1/2 cup coarsely chopped roasted cashews
Brown the chicken
Season the chicken generously with salt and pepper. In a large, deep fry pan over medium-high heat, warm the oil. Add the chicken and cook, turning once or twice, until golden brown on both sides, 5 to 7 minutes total. Using a slotted spoon, transfer the chicken to a plate.
Cook the vegetables
Add the onion to the drippings in the pan and sauté until softened, 4 to 5 minutes. Stir in the garlic and ginger and sauté until softened, about 1 minute. Stir in the tomato sauce and broth.
Finish the dish
Return the chicken and any juices from the plate to the pan, spooning the liquid over the chicken. Bring to a simmer, cover, reduce the heat to medium-low and simmer, stirring once or twice, until the chicken is opaque throughout, 20 to 25 minutes. Remove from the heat and stir in the yogurt, garam masala and 2 Tbs. of the cilantro.
Divide the rice among shallow bowls and top with the chicken mixture. Sprinkle with the cashews and the remaining 1 Tbs. cilantro and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).