• 1 c. plain whole-milk yogurt
  • 2 cloves garlic, crushed
  • 1 tbsp grated fresh ginger
  • 1.5 tsp ground cumin
  • 1.5 tsp ground coriander
  • ¼ tsp turmeric
  • ¼ tsp ground cardamom
  • salt and pepper


  • 2 lb skinless, boneless chicken thighs or breasts
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp minced fresh ginger
  • 2 tbsp Spice Tree Organics Tandoori Masala
  • 1 14 oz can crushed tomatoes
  • 1 pinch sugar
  • 1 c. heavy cream


- Whisk the marinade ingredients in a large bowl, and add salt and pepper to taste. Make two light slashes on each side of the chicken thighs, and drop them whole into the marinade, turning to coat both sides of the chicken. Cover and refrigerate for a few hours, or overnight.

- Remove the chicken thighs from the fridge, scrape the excess marinade off, and put them on a broiler pan. Broil the chicken pieces for 15 minutes, until browned in spots and just cooked through. When cool enough to handle, chop them into smaller pieces.

- While the chicken is cooking, start on the sauce. Heat a medium skillet, and add the oil. Add the chopped onion, chopped garlic, and chopped ginger to the pan, and cook on medium-low heat for about 8 minutes, stirring occasionally, until golden. Add the 2 tbsp Spice Tree Organics Tandoori Masala, and stir into the onion mixture. Cook for one minute, then add the can of crushed tomatoes, the pinch of sugar, and salt to taste. Stir to mix the onion mixture into the tomatoes, and cook on medium-low heat for 10 minutes, or until sauce is slightly thick. Add in the heavy cream, stir to combine, then add the chopped chicken pieces into the sauce. Let the chicken simmer in the sauce for 10 minutes, taste for salt, and serve. Enjoy with fresh naan and steamed Basmati rice.