Ginger-Garlic Chicken Curry over Basmati

Cut chicken thighs into bite-size pieces and place in a bowl.

Add 1/4 cup yogurt and 1 tsp salt. Toss well to coat. Set aside to marinate while you prep the aromatics.

Finely dice the yellow onions. Mince the garlic cloves. Grate or finely mince the ginger. Chop the tomatoes into small cubes.

Heat olive oil in a Dutch oven over medium heat. Add cumin, turmeric, and smoked paprika. Stir for 30 seconds until fragrant and the spices bloom in the oil.

Add diced onions to the pot. Cook 5-6 minutes, stirring occasionally, until softened and lightly golden.

Add minced garlic and ginger. Cook 2 minutes, stirring constantly, until very fragrant.

Add the marinated chicken pieces in a single layer. Let sear 2 minutes per side without stirring.

Add chopped tomatoes and 1.5 tsp salt. Stir well to combine.

Pour in 1 cup water, cover, and reduce heat to low. Simmer 15 minutes until chicken is cooked through and sauce has thickened.

Rinse basmati rice under cold water until water runs clear. This removes excess starch.

In a saucepan, combine rice with 600ml water and 1 tsp salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly, and cook 15 minutes. Remove from heat and let steam covered for 5 minutes. Fluff with a fork.

Remove curry from heat. Stir in 1/2 cup yogurt, mixing until smooth and creamy.

Squeeze lemon juice over the curry and roughly chop cilantro, stirring half in.

Plate basmati rice and spoon curry generously over the top. Garnish with remaining cilantro and lemon wedges.