Have a taste of India with this flavorful chicken dish! Enjoy with roti, naan bread or hot rice.


– 1/2 kilo boneless, skinless chicken thighs, cut into bite-sized pieces
– cayenne pepper, to season
– 1 teaspoon garam masala
– 1 tablespoon cornstarch dissolved in 1/4 cup water
– 1 tablespoon vegetable oil

For the sauce:

– 1 tablespoon vegetable oil
– 1/4 cup chopped white onion
– 1 shallot, chopped finely
– 1/4 cup butter
– 2 teaspoon lemon juice
– 1 tablespoon grated garlic
– 1 tablespoon grated ginger
– 1 teaspoon chili powder
– 1 teaspoon garam masala
– 1 teaspoon ground cumin
– 1 bay leaf
– 1 cup canned crushed tomatoes
– 1/4 teaspoon cayenne pepper to taste
– 1 cup plain yogurt
– salt and pepper, to taste


1. Make the sauce: Heat oil in a large saucepan over medium-high heat. Sauté onion and shallot until soft and translucent. Stir in butter, lemon juice, garlic, ginger, chili powder, masala, cumin, and bay leaf. Cook, stirring, for 1 minute.

2. Add in crushed tomatoes; cook for 2 minutes, continue stirring. Stir in yogurt. Reduce heat to low; let it simmer for 10 minutes, keep stirring. Season with salt, pepper, and cayenne pepper. Remove from heat and set aside.

3. Heat oil in a heavy and large frying pan over medium heat. Fry chicken until lightly browned, about 8 to 10 minutes. Reduce heat to low; season with cayenne pepper and garam masala. Stir in a few tablespoons of sauce. Let it simmer until liquid reduced and chicken is no longer pink.

4. Add the rest of the sauce to the chicken. Mix in dissolved cornstarch; cook for 5 to 10 minutes, or until sauce has thickened.

5. Serve and top with yogurt, if desired.

Perfect to serve with Iced cold fresh lemon juice to balance out your taste palette.