INGREDIENTS

For the chicken:

• 1/2 cup whole milk yogurt
• 1 tablespoon lemon juice
• 4 cloves garlic minced
• 2 teaspoons freshly grated ginger
• 1/2 teaspoon garam marsala ½ teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch chunks
• 2 tablespoons canola oil or grape-seed oil

For the sauce:

• 2 tablespoons unsalted butter
• 1 yellow onion diced
• 2 tablespoons tomato paste
• 2 teaspoons freshly grated ginger
• 3 cloves garlic minced
• 2 1/2 teaspoons garam masala
• 2 teaspoons ground turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 (28 oz) can diced or crushed tomatoes
• 1 cup chicken broth
• 1/3 cup heavy cream
• 1 tablespoon fresh lemon juice
• Optional: 1/4 cup chopped fresh cilantro leaves

INSTRUCTIONS

• Begin by combining yogurt, lemon juice, garlic, ginger, garam masala, chili powder, cumin, paprika, salt, and pepper in a spacious bowl. Coat the chicken pieces thoroughly in this mixture. Allow the chicken to marinate in the yogurt sauce for at least 30 minutes, or you can prepare this ahead of time and refrigerate it overnight
• In a large pan, warm the oil over medium heat. Add the marinated chicken to the skillet and cook until it turns golden, stirring occasionally. This should take around 4 to 5 minutes. Once done, transfer the chicken to a plate and set it aside.
• In the same pan, melt the butter over medium heat. Incorporate the onion and cook until it becomes tender, which should take about 3 to 5 minutes. Add the tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper. Cook until the mixture is well blended, typically 1 to 2 minutes. Introduce the diced tomatoes and chicken broth, bringing it to a boil. Then, reduce the heat and let it simmer. Stir occasionally until the sauce slightly thickens, approximately 10 minutes.
• Add the cream and lemon juice, then reintroduce the cooked chicken to the pan. Cook until the chicken is heated through, about 5 minutes.
• Serve the dish warm with rice and freshly cut vegetables and salad on your Re Play divided plate