The key to this dish lies in selecting the right ingredients that layer flavor without fuss. I always opt for good-quality chicken thighs—they stay juicy and tender during the long cooking process. Fresh garlic and ginger bring brightness, while the blend of spices like garam masala and turmeric offers that authentic warmth. When I’m in a pinch, I use canned diced tomatoes and full-fat coconut milk for creaminess, but if you prefer dairy, a splash of heavy cream stirred in at the end works beautifully. Don’t underestimate the power of butter here—it’s what makes the sauce luxuriously silky.

• 1.5 pounds boneless, skinless chicken thighs, cut into chunks
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 cup full-fat coconut milk or heavy cream
• 3 tablespoons unsalted butter
• 2 tablespoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder or cayenne (adjust to taste)
• Salt to taste
• Fresh cilantro for garnish (optional)