In a large bowl, combine the chicken thighs, plain yogurt, garam masala, minced ginger, minced garlic, lemon juice, and salt. Mix well, ensuring the chicken is fully coated. Cover and refrigerate for at least 1 hour, ideally overnight.

Cooking Chicken and Sauce

Cook the Chicken

Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken thighs and cook until browned and cooked through, about 7-10 minutes. Remove from skillet and set aside.

Prepare the Sauce

In the same skillet, add chopped onion and sauté until translucent. Stir in tomato puree, coconut milk, coriander powder, cumin powder, turmeric powder, and chili powder. Simmer for 10 minutes.

Combine Chicken and Sauce

Return the cooked chicken to the skillet and stir to coat in the sauce. Cook for an additional 5 minutes, adding chopped cilantro before serving.

Cooking Rice

Prepare the Rice

Rinse basmati rice under cold water until the water runs clear. Combine rice and water in a pot and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork.

Preparing Greens

Sauté Seasonal Greens

In a separate pan, sauté the seasonal greens in a bit of olive oil until wilted. Season with salt and pepper to taste.

Making Vinaigrette

Prepare Cumin Vinaigrette

In a small bowl, whisk together olive oil, red wine vinegar, cumin seeds, salt, and pepper until well combined.