Ingredients

• 1 1/2 lb (700 g) boneless chicken thighs, chunks
• 2/3 cup (150 g) plain yogurt
• 2 tbsp (30 ml) lemon juice
• 1 tbsp (15 ml) garam masala
• 2 tsp (10 ml) ground cumin
• 2 tsp (10 ml) paprika
• 3 tbsp (45 ml) butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp (15 ml) grated ginger
• 14 oz (400 g) canned tomatoes
• 1 cup (250 ml) cream
• Salt, cilantro

Steps

1. Marinate chicken in yogurt, lemon, garam masala, cumin, and paprika for at least 1 hour.
2. Brown chicken; remove. Sauté onion, garlic, and ginger in butter until golden.
3. Add tomatoes; simmer 10 minutes then blend smooth. Return chicken; stir in cream; simmer 10 minutes. Season and garnish.

Pairings

• Wine: Off-dry Riesling – sweetness tames spice; Viognier – floral, stone fruit complements creaminess
• Beer: Creamy Hefeweizen – banana/clove balance spice; Pale Ale – crisp bitterness refreshes palate