Good on its own, even better in a grilled cheese.
About the Recipe
Don't you hate it when recipes start with someone's entire life story... yeah me too. I'm never gonna do that. If you need help finding lactose free ingredients, please take a look at the database tab.
Ingredients
For the chicken marinade:
1.5 Lb (24 oz) boneless,skinless chicken thighs cut into bite-sized pieces
1/2 cup plain lactose free greek yogurt
1 1/2 tablespoons minced or finely grated garlic
1 tablespoon minced or finely grated ginger
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder (I use Kashmiri Chili powder if you can find that!)
1 teaspoon of salt
For the sauce:
2 tablespoons olive oil
2 tablespoons ghee (If you can't find Ghee, use butter or just more olive oil)
1 large white onion, diced
1 1/2 tablespoons garlic, minced or finely grated
1 tablespoon ginger, minced or finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
14 oz (400 g) crushed tomatoes
1 teaspoon red chili powder (adjust to your taste)
1 1/4 teaspoons salt (or to taste)
1 cup of canned coconut milk (if you can, use the condensed portion of the milk from the top of the can because this has a deeper and creamier flavor)
1 tablespoon sugar
1/2 teaspoon kasoori methi (or dried fenugreek leaves)
Preparation
In a mixing bowl, combine the chicken pieces with all the ingredients needed for the chicken marinade. Let the chicken marinate for 30 minutes to an hour, or even overnight if you have the time.
Next, in a large skillet or pot, heat some oil over medium-high heat. Once the oil is hot, add the marinated chicken pieces in batches, making sure not to overcrowd the pan. Fry each side of the chicken for approximately 3 minutes, or until they turn golden brown. Don't worry about fully cooking the chicken - because the chicken will finish cooking in the sauce later. Once you are done with this step, removre the chicken from the pot or pan and place aside in a closed container and keep warm.
In the same pan add butter or ghee. Sauté the onions until they begin to release their moisture, which takes about 6-8 minutes. While doing so, scrape up any browned bits that might be stuck to the bottom of the pan. If you are struggling to get the browned bits to release from the pan, add a little bit of vinegar (this is optional) and that should help release the crusted on stuff.
Incorporate minced garlic and ginger, and sauté for 1 minute until their aromatic flavors are released. Then, add ground coriander, cumin, and garam masala. Let them cook for around 20 seconds until they become fragrant, occasionally giving them a stir.
Add the crushed tomatoes, chili powder, and salt into the pan. Let the mixture simmer for roughly 10-15 minutes, stirring periodically, until the sauce thickens and transforms into a deep, rich brown-red color.
Afterward, remove the pan from the heat and transfer the mixture into a blender. Blend until the mixture becomes smooth, adding a couple of tablespoons of water if needed (up to 1/4 cup). You might need to do this in batches depending on the capacity of your blender.
Pour the pureed sauce back into the pan. Stir in the Coconut milk, sugar, and crushed kasoori methi (or fenugreek leaves). Add the previously cooked chicken along with its juices back into the pan.
Cook for an additional 8-10 minutes until the chicken is fully cooked, and the sauce has thickened and is bubbling with flavor.
Finally, garnish the dish with chopped cilantro and serve it over rice!
If you somehow end up with leftover sauce or chicken, try adding it to a grilled cheese sandwich! it is so delicious!