Place cut chicken in large bowl and add yogurt, lemon juice, cumin, cayenne pepper, black pepper, cinnamon, salt, garlic and ginger to chicken and combine thoroughly. Cover chicken and marinate for at least 1 hour or up to 4 hours.
Heat coconut oil in large Dutch oven or skillet over medium-high heat. Add chicken in batches of two or three so you don't overcrowd the pan. Cook until browned on each side, about 3 minutes per side. Remove chicken and set aside.
To start sauce, melt butter in the same Dutch oven or skillet over medium heat. Add chopped onion and saute for 5 minutes or until translucent. Add garlic and jalapeño and cook for 1 minute. Stir in spices, salt and tomato paste and cook for an additional minute. Stir in tomato sauce and water. Add chicken back to skillet and simmer for 15 minutes. Once slightly reduced, stir in cream and simmer for another 5 minutes to thicken.
Garnish with cilantro and serve with rice or aloo gobi or both.
Put garlic, ginger and oil in food processor and process and until you get a semi-smooth paste. There will be small pieces of garlic and ginger but overall it will look like a paste. Mix 3 tablespoon of ginger-garlic paste, coriander, cumin, tumeric and ½ cup of water in small bowl.
Heat oil in large pan over medium-high heat. Add the chopped jalapeño and cook for 30 seconds. Add the ginger-garlic mixture and cook for about 2 minutes until it thickens and deepens in color. Be careful as it might splash at first.
Toss in the cauliflower and potatoes and stir to coat. Season with salt and add ½ cup of water. Cover and cook for 15 minutes over medium heat. Remove lid, stir, and cook for an additional 5 minutes. Garnish with cilantro and serve immediately.
Use chicken thighs as it contributes to the richness of the dish.
You control the amount of heat depending on how much cayenne pepper you use. We don't like overly spicy dishes, but if you want more spice just add ¼ teaspoon at a time.
Add cold coconut oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
You can replace the Greek yogurt with yogurt or sour cream.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.