Tender chicken thighs get a deep marinade of warm cumin, coriander, garam masala, turmeric, and paprika before they're seared until golden and juicy. The sauce builds on that same spice blend, simmered down with crushed tomatoes, chicken broth, fresh ginger, and scallion greens until it turns a rich, glossy orange-red. Everything comes together in one skillet, with the seared chicken finished right in that fragrant sauce until every piece is coated and heated through. A scatter of fresh cilantro at the end brightens the whole dish and makes it feel like something worth savoring slowly. It's a satisfying, spice-forward dinner that fits neatly into a Paleo lineup without sacrificing any of the bold, comforting flavor of the original.
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In a large mixing bowl, combine the yogurt, 1 tbsp garlic-infused oil, cumin, coriander, garam masala, turmeric, paprika, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours.
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, add the marinated chicken in a single layer and sear for 3–4 minutes per side, until the pieces are browned and reach an internal temperature of 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside. Discard any remaining marinade.
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