Emon Chicken Recipe

Prep and marinate

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut into 1.5–2 inch pieces if desired. In a medium bowl combine yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, smoked paprika, turmeric, cayenne, kosher salt, black pepper, and 1 tablespoon vegetable oil. Whisk until smooth. Add the chicken pieces, toss to coat thoroughly, pressing marinade into the meat. Cover and refrigerate for at least 1 hour and up to 8 hours (overnight for best flavor).

Cook the chicken

Heat a large nonstick skillet or cast-iron pan over medium-high heat. Add a drizzle of oil (about 1 tsp) if pan is dry. Remove chicken from marinade, letting excess drip off, and arrange pieces in a single layer (work in batches if necessary). Cook undisturbed for 3–4 minutes until well browned on the bottom, then flip and cook another 2–3 minutes until just cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and set aside. Reserve any juices in the pan.

Make the sauce

Reduce heat to medium and add 2 tablespoons butter to the same skillet. Add the finely chopped onion and sauté, stirring occasionally, until softened and translucent, about 4–5 minutes. Stir in the tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes and stir to combine, scraping up browned bits from the pan. Simmer gently for 5 minutes to meld flavors.

Enrich and season

Stir in the heavy cream, honey, lemon zest, and the additional 1 tablespoon lemon juice. Bring the sauce to a gentle simmer, taste and adjust salt and pepper. If the sauce seems too thick, add 1–2 tablespoons water to reach desired consistency.

Finish with chicken

Return the browned chicken and any accumulated juices to the skillet. Spoon the sauce over the pieces, reduce heat to low, and simmer for 3–4 minutes to let flavors combine and ensure chicken is fully heated. Stir in 2 tablespoons chopped cilantro just before removing from heat.

Transfer EMON CHICKEN to a serving platter or serve directly from the skillet. Garnish with additional chopped cilantro and lemon wedges. Serve hot with steamed basmati rice or warm naan alongside. Squeeze lemon over individual portions to brighten the dish.