Marinated chicken thighs get broiled until the edges char and caramelize, then simmered in a deeply spiced tomato sauce built from sautéed onion, garlic, and fresh ginger. Garam masala, cumin, coriander, and paprika bloom in the pan before crushed tomatoes go in, creating a rich, aromatic base that reduces down to something thick and glossy. Each piece of chicken gets folded into that sauce until it's fully coated and tender, with a final scatter of fresh cilantro on top for brightness. The char from broiling adds real depth here, so the flavor tastes layered rather than one-note, even with a short ingredient list. This version comes together with everyday aromatics and warm spices doing all the heavy lifting, making it a genuinely solid choice for a Paleo dinner rotation. Serve it straight from the skillet while the sauce is still clinging to every piece — it's the kind of dish that tastes like it took far more effort than it did.
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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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