Ingredients for 4 servings
4 cloves garlic, peeled
1-inch piece fresh ginger, peeled and roughly chopped
1 tsp cumin
1 tsp ground coriander
1/2 tsp cardamom
3/4 tsp salt
1/2 tsp black pepper
1 cup 2% Green yogurt
1 lb boneless, skinless chicken thighs
1/2 Tbsp olive oil
1 can (28 oz) crushed tomatoes
1/4 cup half-and-half
Mix the garlic, ginger, cumin, coriander, cardamom, salt, and pepper in a bowl. Put half of the mixture into a another bowl, along with ½ cup of the yogurt and the chicken. Massage the contents to evenly distribute and cover the bowl. Refrigerate for at least 1 hour or up to 8 hours.
Preheat the broiler.
Heat the oil in a large saucepan or sauté pan over medium heat. Add the remaining spices mixture and sauté for about 3 minutes, until the ginger is soft. Add the tomatoes and simmer for 10 minutes. Turn the heat down to low and stir in the remaining ½ cup yogurt and the half-and-half and simmer while you broil the chicken.
Remove the chicken from the bowl and use paper towels to wipe the marinade from the chicken. Spread the chicken on a baking sheet and place directly underneath the broiler. Broil for about 2 minutes, until the top sides are nicely browned. Flip the chicken and broil for 2 minutes more. Rest for a few minutes, then chop into large pieces and add to the simmering tomato sauce. Simmer for 5 minutes, until the chicken is cooked through.
Serve over steamed rice or egg fried rice.