1 pkg. ROCKY® Free Range Boneless Skinless Chicken Thigh
1 cup plain yogurt
1 tbsp. ground ginger
4 tsp. garam masala, divided
2 tsp. turmeric
3 tsp. ground cumin
1 1/2 tsp. ground red chili powder
2 tsp. kosher salt
1 tbsp. olive oil
2 tbsp. butter
yellow onion, diced
2 cloves garlic, minced
1 tbsp. fresh ginger, peeled and grated
1 tsp. ground coriander
1 can (14 oz.) tomato puree
1 cup heavy cream
  Fresh cilantro for garnish
2 cus cooked long grain rice, for serving


1 Use soaked wooden skewers or metal grilling skewers and thread two through each chicken thigh. Place the skewered thighs in a shallow casserole dish. Combine yogurt, 1 tbsp. ground ginger, 2 tsp. garam masala, 1 tsp. tumeric, 1 tsp. cumin, chili powder and 1 tsp. salt in medium mixing bowl and pour over chicken. Cover and refrigerate 1 hour.
2 Heat oil in large skillet over medium high heat. Remove chicken from marinade, letting excess marinade drip off. Sear chicken in skillet 4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
3 Melt butter in skillet and add onion, scraping up any browned bits in the pan. Saute onion until translucent, about 5 minutes. Add garlic, 1 tbsp. ginger, 2 tsp. garam masala, 2 tsp. cumin, 1 tsp. turmeric and 1 tsp. coriander. Stir and cook until fragrant, about 2 minutes. Stir in tomato puree, 1 tsp. chili powder and 1 tsp. salt. Reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens, about 15 minutes.
4 Stir in heavy cream and return to simmer. Add chicken to sauce and simmer additional 10 minutes, until chicken reaches internal temperature of 165°F. Serve over rice and garnish with cilantro.


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