Featured Product: Nancy’s Organic Whole Milk Plain Kefir
- 2 lbs. Boneless, Skinless Chicken Thighs
- 1 ½ cups Nancy’s Organic Whole Milk Plain Kefir, divided
- 2 tablespoons Lime Juice
- 1 tablespoon Garam Masala
- 2 teaspoons Ground Turmeric
- 2 teaspoons Ground Cumin
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Coarse Salt
- 1 teaspoon Black Pepper
- ¼ teaspoon Dried, Ground Ginger
- 2 tablespoons Butter
- 1 large yellow onion, diced
- 3 tablespoons Tomato Paste
- 1 (28-ounce) Can Whole Tomatoes
- Fresh Cilantro, for garnish
In a small bowl, whisk together the garam masala, turmeric, cumin, paprika, salt, pepper and ginger. Divide the mixture and set half aside.
In a mixing bowl, whisk together 1 C. kefir, lime juice, and ½ of the spice mixture. Place the chicken thighs into a gallon-sized resealable plastic bag and add the yogurt mixture. Toss to coat and chill for 8 hours or overnight.
Melt the butter in a stock pot over medium heat. Add the onions and sauté until transparent. Stir the remaining spice mixture into the onions and cook two minutes more before adding the tomato paste. Cook another two minutes. Pulse the tomatoes with their juice in a blender and add to the pot with ½ C. water. Season to taste, and bring to a low simmer. Cook for about 20 minutes
Meanwhile, remove the chilled chicken from the yogurt mixture, shaking off any excess, and place on baking sheet lined with foil. Broil for about 5 minutes on each side, until surfaces begin to brown. Stir ½ cup kefir into the sauce. Remove the chicken from the oven and place it in the pot with the sauce. Simmer for another 10 minutes until sauce is thickened and chicken is cooked through. Serve over basmati or jasmine rice. Garnish with fresh cilantro leaves.