Ingredients

• 2 pounds boneless chicken thighs, chopped into bite-sized pieces (chicken breast works as well)
• 2 tablespoons grated garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (Kashmiri chili powder is traditional; paprika is a good substitute)
• 1 teaspoon turmeric
• ½ teaspoon cumin
• Salt and pepper to taste
• ½ cup plain yogurt
• 1 tablespoon lemon juice

• 2 tablespoons vegetable oil, divided (or substitute butter or ghee)
• 1 medium onion, chopped
• 1 red pepper, chopped (any variety you prefer)
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon red chili powder
• Salt and pepper to taste
• 1 tablespoon spicy red chili flakes (optional)
• 14 ounces tomato sauce
• 1 tablespoon honey
• 1 cup heavy cream (or use ½ cup milk + ½ cup cream for a lighter option)

• Fresh chopped herbs
• Extra hot pepper flakes
• Cooked rice
• Warmed naan

Instructions

1. Place the chicken pieces into a medium-sized bowl. Add the garlic, ginger, garam masala, chili powder, turmeric, cumin, salt, pepper, yogurt, and lemon juice.
2. Mix until all the chicken is well coated. Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, marinate overnight.

1. Heat a large pan over medium-high heat and add 1 tablespoon of oil or butter. Add the marinated chicken and cook for about 5 minutes, stirring occasionally, until lightly browned. Remove the chicken from the pan and set aside.
2. In the same pan, add the remaining oil or butter. Add the chopped onion and red pepper, cooking for 5 minutes until softened.
3. Stir in the garlic and ginger, cooking for 1 minute until aromatic.
4. Add the garam masala, cumin, red chili powder, salt, pepper, and chili flakes (if using). Stir well and cook for another minute.
5. Pour in the tomato sauce and honey. Bring the mixture to a quick boil, then lower the heat and let it simmer for 15 minutes to develop the flavors.
6. Add the cream and return the chicken to the pan. Simmer for 10 minutes, or until the chicken is fully cooked and the sauce thickens slightly.

• Nutritional values do not include rice or naan.
• For an ultra-smooth sauce: before adding the chicken back in, blend the sauce until silky. If needed, thin it with a little water, then strain it back into the pan before continuing.