Ingredients
1/2 c. sour cream
2 cloves garlic, minced
1 tbsp. lemon juice
1 tbsp. minced fresh ginger
2 tsp. garam masala
1/2 tsp. chili powder
1 tsp. ground cumin
Kosher salt
1 1/2 lb. boneless skinless chicken thighs, cut into bite-sized pieces
2 tbsp. ghee, divided
1 medium yellow onion, minced
1 tbsp. minced fresh ginger
2 cloves garlic, minced
1 tbsp. tomato paste
2 tsp. garam masala
1/2 tsp. ground fenugreek
1 c. heavy cream
Fresh cilantro leaves, for serving
Cooked cauliflower rice, for serving (optional)
Preparation
Step 1In a large bowl, whisk all the marinade ingredients with 1 teaspoon salt. Add chicken and toss to coat. Cover with plastic and let marinate at least 30 minutes or up to two hours in the refrigerator.Step 2In a large skillet over medium-hight heat, heat 1 tablespoon ghee. Add marinated chicken and cook, tossing a few times until golden in places, about 5 minutes. Transfer chicken to a plate. Step 3Add remaining 1 tablespoon ghee to skillet along with onions. Cook, stirring occasionally, until softened and just turning golden, about 5 minutes. Add the ginger and garlic and cook, stirring 1 minute. Step 4Add tomato paste, 1 ½ cups water, garam masala, and fenugreek, and return chicken to the skillet. Bring to a simmer. Stir in heavy cream and cook, simmering, until chicken is tender and cooked through, about 8 minutes. Step 5Garnish with cilantro and serve over cauliflower rice, if desired.
Made it? Let us know how it went in the comment section below!
