Ingredients

• 2 lb boneless skinless chicken thighs, in 1-inch pieces
• 3 tbsp unsalted butter
• 1 medium onion, chopped
• 1 tbsp grated fresh ginger
• 3 garlic cloves, minced
• 2 tbsp garam masala
• 1 cup tomato purée
• 1/2 cup water, plus more as needed
• 3/4 cup pasteurized camel milk
• 3/4 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro

Method

1. Cut chicken into even 1-inch pieces. Heat butter in a wide saucepan over medium heat and cook onion with salt 8 minutes until golden.
2. Add ginger, garlic and garam masala; stir 30 seconds. Add tomato purée and 1/2 cup water. Simmer 8 to 10 minutes, stirring.
3. Add chicken and bring to a gentle simmer. Cover partly and cook 12 to 18 minutes, stirring occasionally, until the largest pieces reach 165°F. Add a little water if the sauce catches.
4. Remove from direct heat. Slowly stir in milk and warm over low heat without boiling hard.
5. Taste for seasoning, sprinkle with cilantro and serve with rice or naan.