Step 1

Cook enough rice to yield 2½ cups of cooked rice. 1 cup of dry rice will yield around 3 cups of cooked rice depending on what kind of rice you use.

Step 2

Measure out your yogurt and place it on the counter while you cook everything else so that it can come up to room temperature.

Step 3

Heat some olive oil in a large skillet over medium high heat. Add in the chicken thighs and cook for 3-4 minutes on each side.

Step 4

After the chicken has cooked, cut it into a large dice and return back to the pan to develop color on all sides.

Step 5

While the chicken is cooking cut your onion into a small dice and mince your garlic.

Step 6

After the chicken has finished cooking, remove it from the pan. You should have plenty of oil remaining in the skillet to cook the onions and garlic.

Step 7

Add the onions and garlic and sautee for a couple of minutes. Sprinkle the paprika and chili powder over the onions and toast the spices for a bit. Make sure you are constantly stirring as the spices can burn rather quickly.

Step 8

Pour in the tomatoes and chicken broth and bring to a light boil. Lower the heat to low and allow the sauce to reduce and thicken. It will probably take 10-15 minutes.

Step 9

After the sauce has thickened, stir one spoonful of the hot tomato mixture into the yogurt to bring it up to temperature. If you pour the yogurt directly into the sauce it will curdle the milk and become grainy.

Step 10

Add spoonfuls of the yogurt to the skillet slowly and stir to incorporate. Season with salt and pepper to taste.

Step 11

Steam the broccoli for 4-5 minutes until it has softened a bit but is not mushy. (I reccommend cutting the broccoli into small pieces and just throwing the broccoli in with the tomato sauce while it reduces, but this won't be as pretty to look at)