Tender chicken thighs get a deep marinade of warming cumin, coriander, turmeric, and paprika before hitting a hot skillet for a golden, flavorful sear. The sauce builds on garlic-infused oil, sweet scallion greens, fresh ginger, and a fragrant blend of garam masala and cayenne, simmered down with crushed tomatoes into something rich and deeply spiced. A touch of maple syrup rounds out the acidity for that signature sweet-savory balance this dish is known for. Everything gets blended silky-smooth, then the seared chicken simmers right in the sauce until each piece is glossy and coated. Ladled over fluffy basmati rice and finished with a scatter of fresh cilantro, it's a comforting, restaurant-style curry night in your own kitchen. This version is a great fit for a dairy free table without losing any of that craveable, spiced depth.
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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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