• ¾ Cup Full Fat Greek Yogurt
  • 2 Tbsp Toasted Ground Cumin
  • 4 Tbsp Curry Powder
  • 2 Tbsp Grated Fresh Turmeric
  • 2 Tbsp Fresh Ginger Juice
  • 8 Boneless Chicken Thighs or Breast, Skin Removed
  • 1/4 Cup Fresh Lemon Juice
  • 3 Cups Diced Yellow Onions, Small Dice
  • 4 Cloves Garlic, Chopped Well
  • ½ Cup Ghee
  • 1-2 Tbsp Sea Salt
  • 15 Ounce Can San Marzano Crushed Tomatoes (or 2 cups fresh, vine ripe)
  • ¼ Cup Tomato Paste
  • 2 Cups fresh Chicken Stock


  1. In a large bowl (big enough to fit the chicken) mix the marinade
  2. Add the yogurt, spices, and lemon juice (reserve the curry powder until directed)
  3. Sprinkle the salt on the chicken pieces and set aside.
  4. Once the yogurt mix is mixed well, place the washed and dried chicken pieces in the bowl with the marinade (marinate for at least 2 hrs or overnight)
  5. In a Dutch oven with a lid, melt the ghee and add onion and garlic, sauté on medium heat until it starts to get soft, then add the curry powder to bloom in the onions
  6. Slightly drip the extra marinade off the chicken and place the chicken in the pot (reserve the marinade from the bowl)
  7. Brown the chicken on one side then add the tomato paste and chicken stock along with the remaining marinade and tomatoes, stirring to incorporate
  8. Let simmer with a lid on low heat for about 20 minutes
  9. Remove cover and once the sauce has begun to thicken a bit
  10. Taste for salt and pepper, adjusting if necessary
  11. Serve with Brown Basmati Rice

Nutrition Facts:

Serv. Size: 1 | Servings: 8 | Amount Per Serving: Calories 396 | Total Fat 10.7g |Sodium 372mg | Total Carb. 21g | Protein 41g

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