1 1/2 pounds boneless chicken thighs, cut into 1-inch pieces
1 cup whole milk yogurt
1 tablespoon vegetable oil
3 butter pats
1 onion, minced
3 tablespoons tomato paste
1 red pepper flake packet
1 (28-ounce can) whole tomatoes, crushed
1 1/2 cups heavy cream
1/4 cup cilantro
4 cups cooked rice, for serving
In a small bowl, combine the garlic, ginger and spice blend. Add the chicken to a medium bowl and add half the spice blend as well as the yogurt. Stir to coat. Place in the refrigerator and allow to marinate for 4 hours or overnight.
Heat a medium-sized pot over medium-high heat and add the oil and butter.
Add the chicken and allow it to brown on all sides. Remove the chicken from the pan and stir in the onion along with the remaining spice/ginger/garlic mixture. Cook for 5 minutes, using a wooden spoon to scrape the bits from the bottom of the pan. Stir in the red pepper flakes, tomato paste and canned tomatoes. Stir in cilantro, followed by cream. Allow to simmer for 15 minutes. Add the chicken back in and cook for an additional 20 minutes. Serve over rice.