Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 tsp salt
  • 1/2 tsp ground turmeric
  • 2 tbsp neutral oil
  • 1 large yellow onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 medium bell peppers (red and green), sliced into strips
  • 1 tbsp garam masala
  • 1 tsp ground coriander
  • 1 tsp cumin powder
  • 1 cup tomato purée
  • 1/2 cup plain Greek yogurt
  • 1/2 tsp Kashmiri red chili powder
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp lemon juice

Instructions:

  1. Toss the chicken pieces with salt and turmeric in a bowl.
  2. Heat 1 tbsp of oil in a skillet over medium-high heat. Add chicken in a single layer, sear for 3 minutes until a mahogany crust forms, flip and brown for another 2 minutes. Remove chicken and set aside.
  3. In the same skillet, add the remaining 1 tbsp of oil and sauté the diced onions until translucent and slightly golden (about 5 minutes).
  4. Stir in the ginger and garlic pastes, cooking for 1 minute until fragrant.
  5. Add the garam masala, ground coriander, cumin powder, and Kashmiri red chili powder, stirring for 30-60 seconds to bloom the spices in the oil.
  6. Pour in the tomato purée and simmer for a few minutes to thicken the sauce.
  7. Stir in the Greek yogurt and the sliced bell peppers, simmering briefly to maintain the peppers' structural integrity.
  8. Return the seared chicken to the skillet and stir to coat in the sauce; simmer until chicken is cooked through and sauce has thickened.
  9. Finish by stirring in the chopped fresh cilantro and lemon juice before serving.