Instructions

• In a large bowl, whisk together 1/2 cup + 2 tablespoons plain Greek yogurt, 1/2 tablespoon minced garlic, 1 teaspoon minced ginger, 1/2 teaspoon chili powder, 2 1/4 teaspoons garam masala, 1/4 teaspoon ground cardamom, 1 teaspoon ground cumin, 1 teaspoon turmeric, 1/2 cup lemon juice, and 1/2 teaspoon of the sea salt. Set the bowl aside and reserve the remaining 3/4 teaspoon sea salt for later.
• Roughly chop the 2 1/2 pounds chicken thighs and add them to the yogurt mixture. Stir until the chicken is evenly coated. Cover and refrigerate for at least 6 hours, up to overnight.
• When ready to cook, heat 1 1/2 tablespoons ghee in a large, nonstick, high-sided pan (or large pot) over medium-high heat.
• Add the 1/2 large thinly sliced onion to the hot ghee and cook, stirring occasionally, until the onion is soft and translucent, about 3–5 minutes.
• Scrape the marinated chicken and all of the remaining marinade from the bowl into the pan with the onions. Cook, stirring frequently, until the chicken is cooked through and no longer pink in the center, about 5–10 minutes.
• Stir in the strained tomatoes (26.46 ounces, about 1 1/3 cups), 1 cup + 2 tablespoons full-fat coconut milk, 1 1/2 cups white jasmine rice, and the reserved 3/4 teaspoon sea salt. Stir until the rice is evenly distributed and submerged in the liquid.
• Increase heat to bring the mixture to a steady boil. Once boiling, stir constantly for 3 minutes to prevent sticking or burning on the bottom.
• Reduce the heat to medium-low, cover the pan, and cook undisturbed for 20 minutes, or until the rice is tender and most of the liquid is absorbed.
• Remove the pan from the heat. Stir in 3/4 cup thoroughly chopped cilantro and 1/2 cup golden raisins until evenly combined. Cover and let sit 5 minutes before serving, then fluff gently and serve.