Golden-seared chicken thighs simmer in a rich, deeply spiced tomato sauce built on cumin, coriander, turmeric, and garam masala, with fresh ginger and scallion greens adding brightness to every bite. The sauce blends down silky-smooth before it's finished with cream for that classic velvety texture, and a touch of maple syrup rounds out the tomato's tang. Ginger and garlic bring plenty of savory depth on their own, so the dish never feels like it's missing anything. Spoon it over warm basmati rice and finish with a scatter of fresh cilantro for a restaurant-quality dinner you can pull off at home. This version is a genuinely solid pick if you're watching your added salt intake, since the flavor here comes from real spice layering and slow-cooked aromatics rather than a heavy hand with the shaker. It's comfort food that still tastes vibrant, rich, and completely worth the wait.
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In a medium bowl, combine the yogurt, cumin, coriander, turmeric, paprika, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes.
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer — work in two batches if needed to avoid crowding — and sear for 3 to 4 minutes per side until the exterior is deep golden and the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside.
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