# Ingredient List:
→ Proteins
01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 inch ginger, grated
05 - 2 medium tomatoes, finely chopped
→ Dairy
06 - 1/2 cup plain whole-milk yogurt
07 - 1/4 cup heavy cream
→ Spices
08 - 2 tbsp curry powder
09 - 1 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1/2 tsp turmeric
12 - 1/2 tsp chili powder
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper
→ Other
15 - 2 tbsp vegetable oil or ghee
16 - 1/2 cup water
17 - Fresh cilantro leaves, chopped for garnish
# Directions:
01 - Heat oil or ghee in a large skillet over medium heat. Add onions and sauté until soft and golden, approximately 5 minutes.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.
04 - Sprinkle curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper over chicken. Stir thoroughly to coat and cook for 1 minute to release spice flavors.
05 - Add chopped tomatoes and cook for 5 minutes, allowing them to soften and break down into the sauce.
06 - Lower heat and stir in yogurt, mixing well. Simmer for 10 minutes, stirring occasionally.
07 - Pour in water and heavy cream, stirring to combine. Simmer gently for 5-10 minutes until chicken is cooked through and sauce reaches desired consistency.
08 - Taste and adjust salt or spices as needed. Garnish with fresh cilantro and serve hot.
