This flavorful chicken dish relies on the fragrant and tasty sauce that comes together in less than 30 minutes. You can make your own garam masala or buy it prepared. Add some cayenne if you want to heat this dish up a bit.

Serves 2-4

Ingredients:

  • 3 ptablespoons unsalted butter
  • 1 onion, finely chopped
  • 5 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 jalapeño , stemmed, seeded, and minced
  • 1 tablespoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Kosher salt and pepper to taste t
  • about 1½ cups water
  • ½ cup tomato paste
  • 1 tablespoon honey
  • 1 cup half and half
  • 2 pounds boneless, skinless chicken thighs, trimmed and cut into 2 inch strips
  • ½ cup plain Greek yogurt
  • Juice of 1/2 lemon
  • Handful of chopped fresh cilantro and extra for serving

Directions:

Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, ginger, and jalapeno and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes. Add garam masala, coriander, cumin, salt and pepper and cook, stirring frequently, until fragrant, about 3 minutes. Add water and tomato paste and whisk until no lumps of tomato paste remain. Add honey and adjust seasonings to taste bringing to a boil.

Remove from heat and add half and half. Using immersion blender or blender, process the sauce until smooth. Bring sauce back to a gentle simmer turn off heat and cover to keep warm. Remove saucepan from heat and cover to keep warm.

Heat oven to 425. Line a large baking sheet with parchment paper. Combine chicken, yogurt, and a bit of salt and pepper in bowl and toss well to coat. Place chicken in a single layer on prepared baking sheet. Bake for about 20-25 minutes, turning once until chicken is cooked through.

Add chicken to warm sauce and heat over medium-low heat. Squeeze in lemon and cilantro. Transfer to serving dish, garnish with more cilantro, and serve over rice with roasted vegetables. Enjoy!