Ingredients
2 pounds boneless, skinless chicken thighs, cut into 1- to 2-inch pieces
3 tablespoons fresh lemon juice (from 1 lemon)
Kosher salt
1 1/2 cups plain yogurt (not Greek)
1 teaspoon grated garlic (from 1 clove)
1 tablespoon grated fresh ginger (from a peeled 2-inch piece)
2 teaspoons garam masala
1 1/4 cups heavy cream
1 teaspoon garam masala
1 serrano chile, finely chopped (1 tablespoon)
1 tablespoon fresh lemon juice (from 1/2 lemon)
1 teaspoon cumin seeds, toasted and ground (or 1/2 teaspoon ground cumin)
Kosher salt
4 ounces ghee (1/2 cup), or 1 stick unsalted butter
1 medium yellow onion, thinly sliced (2 cups)
1/4 cup tomato paste
Naan, cooked basmati rice, and cilantro sprigs, for serving
Preparation
Chicken: In a medium bowl, toss together chicken, lemon, and 1 teaspoon salt. Add yogurt, garlic, ginger, and garam masala; stir to thoroughly combine. Cover with plastic; let marinate in refrigerator, at least 4 hours and up to 1 day.
Preheat broiler with rack 6 inches from heating element. Transfer chicken to a colander or sieve over the sink (do not rinse), shaking to drain excess yogurt. Spread in a single layer on a wire rack set over a rimmed baking sheet. Broil, turning once halfway through with a metal spatula, until cooked through and charred in places, 10 minutes. Remove from oven; set aside.
Sauce: In a 2-cup liquid-measuring cup or a medium bowl, whisk together cream, garam masala, serrano, lemon juice, cumin, and 1 teaspoon salt; set aside.
Melt ghee in a large straight-sided skillet over medium-high heat. Add onion and a pinch of salt; cook until softened and golden, 6 to 8 minutes. Add tomato paste and cook until darkened, about 1 minute. Stir in cream mixture. Bring to a simmer, then reduce heat to medium and cook, stirring, until well combined, thickened, and glossy, about 5 minutes. Add chicken and cook until heated through, about 1 minute more.
Serve immediately, with naan, basmati rice, and cilantro.
