Tender chicken thighs get a quick marinade in yogurt, lemon juice, and a warm blend of cumin, coriander, and garam masala before hitting the broiler until charred and juicy. The real magic happens in the sauce: onions, garlic, and ginger build a deeply fragrant base, brightened with tomato paste and crushed tomatoes, then finished with a swirl of heavy cream for that signature velvety, deep-orange color. Once the broiled chicken simmers in that sauce, every piece gets coated in rich, spiced flavor that clings to a spoon. Scatter fresh cilantro over the top and spoon it over fluffy basmati rice for a comforting, restaurant-style dinner at home. Because the dish leans on yogurt, spices, tomatoes, and cream rather than any wheat-based thickeners or sauces, it's a solid pick for a gluten free table. This one's great for meal prep too, since the sauce only gets better as it sits.
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In a large bowl, whisk together the yogurt, lemon juice, cumin, coriander, garam masala, paprika, turmeric, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes and up to 8 hours.
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Spread the marinated chicken in a single layer on a broiler-safe baking sheet. Broil for 10–12 minutes, flipping once halfway through, until the chicken is charred at the edges and registers 165°F (74°C) on an instant-read thermometer. Set aside.
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