Ingredients

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

Steps

1. Marinate chicken with yogurt, ginger, garlic, and spices (1 hour+); broil or pan-sear until charred.
2. Sauté onion in butter; add tomatoes; simmer 10 minutes; blend smooth.
3. Add chicken and cream; simmer 5–10 minutes; season and garnish.

Pairings

• Wine: Off-dry Riesling – sweet-acid balance for the cream and spice; Rosé – chilled and fruity, handles the tomato
• Beer: Pilsner – cold, clean, doesn't amplify the heat the way hops do; Hefeweizen – soft and fruity against the cream