Ingredients
6chicken thighsboneless and skinless
2tbsptomato paste
1tbspfresh gingerpeeled
2garlic cloves
1tbspgaram masala
¼tspred peppercrushed
½tsppaprika
1tspcardamomground
½tspkosher salt
½tspturmeric
½cupalmonds
¾cupGreek yogurt
1tbspcanola oil
3tbspbutter
1yellow oniondiced
¼cupheavy cream
Preparation
Cut the chicken thighs into small 1 ½ to 2 inch chunks and put them in a large bowl.
Add the tomato paste, ginger, garlic, garam masala, crushed red pepper, paprika, cardamom, salt, turmeric, and almonds into a food processor on high speed until completely smooth.
Add the mixture to the bowl with the chicken along with the yogurt and mix well.
Cover and refrigerate for 1 to 2 hours.
Add the canola oil and butter to a large cast iron skillet or heavy skillet on medium high heat.
Add the onions and cook for 5 to 7 minutes, or until just caramelized.
Add in the chicken and cook for 12 to 15 minutes or until the chicken is cooked through.
Add the heavy cream to the skillet and mix well, cooking for an additional 3 to 4 minutes.
