Description

• 2 pounds boneless, skinless chicken thighs, cut into 1- to 2-inch pieces
• 3 tablespoons fresh lemon juice (from 1 lemon)
• Kosher salt
• 1 1/2 cups plain yogurt (not Greek)
• 1 teaspoon grated garlic (from 1 clove)
• 1 tablespoon grated fresh ginger (from a peeled 2-inch piece)
• 2 teaspoons garam masala

• Step 1

  Chicken: In a medium bowl, toss together chicken, lemon, and 1 teaspoon salt. Add yogurt, garlic, ginger, and garam masala; stir to thoroughly combine. Cover with plastic; let marinate in refrigerator, at least 4 hours and up to 1 day.

• Step 2

  Preheat broiler with rack 6 inches from heating element. Transfer chicken to a colander or sieve over the sink (do not rinse), shaking to drain excess yogurt. Spread in a single layer on a wire rack set over a rimmed baking sheet. Broil, turning once halfway through with a metal spatula, until cooked through and charred in places, 10 minutes. Remove from oven; set aside.

• Step 3

  Sauce: In a 2-cup liquid-measuring cup or a medium bowl, whisk together cream, garam masala, serrano, lemon juice, cumin, and 1 teaspoon salt; set aside.

• Step 4

  Melt ghee in a large straight-sided skillet over medium-high heat. Add onion and a pinch of salt; cook until softened and golden, 6 to 8 minutes. Add tomato paste and cook until darkened, about 1 minute. Stir in cream mixture. Bring to a simmer, then reduce heat to medium and cook, stirring, until well combined, thickened, and glossy, about 5 minutes. Add chicken and cook until heated through, about 1 minute more.

• Step 5

  Serve immediately, with naan, basmati rice, and cilantro.