Sauté the Base: Heat a small splash of oil in a pan over medium heat. Sauté the diced onions for about 2 minutes until translucent.

Toast the Spices: Add the garlic powder, paprika, turmeric, garam masala, and cayenne. Stir for 1 minute to wake up the oils in the spices. Add the grated garlic for the last 10 seconds.

Simmer the Tomatoes: Pour in the tomato passata and water. Let the mixture simmer on medium heat for 3 to 4 minutes, stirring occasionally.

The Creamy Transformation: Pour in the evaporated milk and add the Laughing Cow cheese wedge.

Incorporate: Use your spoon or spatula to press the cheese wedge down into the sauce. Stir vigorously as the sauce transforms from deep red to a beautiful, creamy orange.

Thicken: Let the sauce simmer for another 5 minutes. It will thicken as it reduces, creating a luscious glaze that perfectly coats your protein.

Marinate the Chicken

Cut your trimmed thighs into bite-sized pieces. Toss them with the Greek yogurt, salt, and 1 teaspoon of garam masala. You can cook this immediately or let it sit for an hour for a deeper flavor

The Tandoori Sear

Heat a touch of oil in a pan over medium-high heat. Fry the chicken for 1 minute per side. This creates a nice char that mimics a traditional tandoori oven. Remove the chicken (it will finish cooking later).

Sauté and Spice

Reduce heat to medium, add a little more oil, and sauté the onions for 2 minutes. Stir in the spices (paprika, turmeric, cayenne, etc.) and fry for another minute before adding the grated garlic for 10 seconds

Simmer the Base

Pour in the tomato passata and water. Let it simmer for 3 to 4 minutes, stirring occasionally

The Creamy Finish

Add the evaporated milk and the Laughing Cow cheese wedge. Press the cheese down to incorporate it as the sauce turns a beautiful orange

Final Simmer

Add the chicken back into the pan. Let everything simmer together for an additional 5 to 6 minutes until the sauce is thick and the chicken is fully cooked through