Ingredients

• 1 1/2 lb boneless skinless chicken thighs, in 1-inch cubes
• 1/2 cup plain pasteurized yogurt
• 2 tbsp tandoori spice blend
• 1 tbsp neutral oil
• 2 tbsp butter
• 1 medium onion, chopped
• 1 cup tomato purée
• 1/2 cup water, plus more as needed
• 3/4 cup pasteurized camel milk
• Fine salt, to taste depending on spice blend
• 2 tbsp chopped cilantro

Method

1. Toss chicken with yogurt and tandoori spice. Cover and refrigerate 1 to 12 hours.
2. Heat oil in a wide skillet over medium-high heat. Lift chicken from marinade, letting excess drip off, and sear in two batches 5 to 6 minutes until browned; it can finish cooking later. Discard leftover marinade.
3. Lower heat and melt butter. Cook onion 7 to 8 minutes, then add tomato purée and water. Simmer 10 minutes.
4. Return chicken and its plate juices. Simmer gently 8 to 12 minutes until the largest pieces reach 165°F.
5. Take off direct heat, stir in milk gradually and warm gently. Taste for salt and finish with cilantro.