Tender chicken thighs get marinated in a spiced, tangy yogurt blend before searing to a deep golden crust, locking in flavor from cumin, coriander, turmeric, and paprika. The sauce builds on garlic-infused oil, ginger, and scallion greens, layered with garam masala and a touch of cayenne for warmth, then simmered down with crushed tomatoes into something rich and velvety. A finishing swirl of cream and a touch of maple syrup rounds out the sauce with just the right balance of tang and sweetness before the seared chicken goes back in to soak up every bit of it. Piled over fluffy basmati rice and finished with fresh cilantro, this one delivers all the comfort of a classic curry-house favorite in a home kitchen. It's a great pick for a gluten free dinner rotation, especially on nights when you want something that feels indulgent but comes together in one skillet.
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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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