In a large Mixing Bowl, combine the Yogurt, 1 tbsp lemon juice freshly squeezed, 4 cloves garlic minced, 1 tsp fresh ginger finely grated, 1 ½ tsp garam masala, 1 tsp ground cumin, Kashmiri Chili Powder, ½ tsp turmeric, and 1 tsp kosher salt. Whisk until smooth. Add the 2 lb boneless skinless chicken thighs cut into 2-inch pieces pieces and toss well to coat every piece. Cover and refrigerate for at least 1 hour, or up to 12 hours. Longer is better — even 30 minutes works in a pinch.

Use boneless, skinless breasts of even thickness. If over 1 inch thick, butterfly or pound to uniform thickness for faster, even cooking. Pat completely dry with paper towels — moisture kills a good sear. Season both sides generously with salt and pepper or your spice blend. Coat lightly with a high-heat oil (avocado or vegetable). Keep an Instant-Read Thermometer handy; target is 165°F.

Heat a heavy Skillet (cast iron or stainless) over medium-high. Add 1–2 tbsp high-heat oil and wait until it shimmers. Lay breasts away from you into the pan. Do not move them. Cook undisturbed 5–8 min on the first side until a deep golden-brown crust forms — if it resists lifting, it's not ready. Flip once and cook another 5–8 min. Drop heat to medium if the outside is browning too fast. Optional: add 1 tbsp butter in the last 2–3 min and baste. Total time: 10–16 min depending on thickness. Pull at 165°F internal temp.

Use boneless, skinless breasts of even thickness. If over 1 inch thick, butterfly or pound to uniform thickness for faster, even cooking. Pat completely dry with paper towels — moisture kills a good sear. Season both sides generously with salt and pepper or your spice blend. Coat lightly with a high-heat oil (avocado or vegetable). Keep an Instant-Read Thermometer handy; target is 165°F.

Heat a heavy Skillet (cast iron or stainless) over medium-high. Add 1–2 tbsp high-heat oil and wait until it shimmers. Lay breasts away from you into the pan. Do not move them. Cook undisturbed 5–8 min on the first side until a deep golden-brown crust forms — if it resists lifting, it's not ready. Flip once and cook another 5–8 min. Drop heat to medium if the outside is browning too fast. Optional: add 1 tbsp butter in the last 2–3 min and baste. Total time: 10–16 min depending on thickness. Pull at 165°F internal temp.

Add the 1 ½ tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, Kashmiri Chili Powder, and ½ tsp turmeric. Stir constantly for 30 seconds to bloom the spices in the fat. Pour in the 1 can crushed tomatoes, 1 tsp sugar to balance acidity, and 1 tsp kosher salt. Stir to combine, bring to a simmer, then reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate slightly at the edges.

Use an Immersion Blender to blend the sauce until completely smooth and silky. Alternatively, carefully transfer to a Blender in batches and blend. Return the sauce to the pan over medium-low heat.

Use boneless, skinless breasts of even thickness. If over 1 inch thick, butterfly or pound to uniform thickness for faster, even cooking. Pat completely dry with paper towels — moisture kills a good sear. Season both sides generously with salt and pepper or your spice blend. Coat lightly with a high-heat oil (avocado or vegetable). Keep an Instant-Read Thermometer handy; target is 165°F.

Heat a heavy Skillet (cast iron or stainless) over medium-high. Add 1–2 tbsp high-heat oil and wait until it shimmers. Lay breasts away from you into the pan. Do not move them. Cook undisturbed 5–8 min on the first side until a deep golden-brown crust forms — if it resists lifting, it's not ready. Flip once and cook another 5–8 min. Drop heat to medium if the outside is browning too fast. Optional: add 1 tbsp butter in the last 2–3 min and baste. Total time: 10–16 min depending on thickness. Pull at 165°F internal temp.