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