Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp ghee or neutral oil
  • 1 large yellow onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp paprika
  • 0.25 tsp cayenne pepper
  • Fresh cilantro for garnish

Instructions:

  1. Pat the chicken dry and season with salt and pepper. Heat 1 tbsp of oil in the skillet over medium-high heat. Brown the chicken in batches until golden on all sides (about 3 minutes per side). Remove the chicken from the pan and set aside.
  2. Lower heat to medium. Add the remaining oil/ghee and sauté the onions. Stir frequently until they transition from translucent to a rich, golden brown.
  3. Stir in the ginger and garlic pastes, cooking for 60 seconds until fragrant and the raw scent disappears.
  4. Add the garam masala, turmeric, cumin, coriander, paprika, and cayenne. Stir constantly for 30-60 seconds until the spices smell nutty and the oil begins to separate from the paste.