Ingredients:

  • 2 lbs boneless, skinless chicken thighs or breasts, cubed
  • 1/2 cup plain whole-milk yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tsp garam masala (divided)
  • 3/4 tsp turmeric powder (divided)
  • 1 tsp Kashmiri chili powder (or paprika + cayenne)
  • 1/2 tsp salt (plus 'to taste')
  • 2 tbsp unsalted butter (or Ghee)
  • 1 tbsp neutral oil (e.g., canola or vegetable) (for sauce base)
  • 1 tbsp neutral oil (for searing chicken)
  • 1 medium yellow onion, finely diced
  • 4 minced garlic cloves
  • 1 tbsp grated ginger
  • 1 (15 oz) can canned crushed tomatoes (or tomato purée)
  • 1/2 cup water or chicken stock
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp crushed fenugreek leaves (Kasuri Methi)
  • 1 tsp sugar (to balance acidity)
  • 1/2 cup heavy cream (35% fat)
  • Salt and black pepper (to taste)
  • 2 tbsp fresh cilantro, chopped (for garnish)

Instructions:

  1. Combine all marinade ingredients (chicken, yogurt, lemon juice, ginger paste, garlic paste, 1 tsp garam masala, 1/2 tsp turmeric, chili powder, and 1/2 tsp salt) in a large bowl. Mix well, cover, and refrigerate for a minimum of 1 hour, or ideally 4-8 hours.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Working in batches, add the marinated chicken, reserving any remaining excess marinade. Cook for 3-4 minutes per side until the edges are nicely charred and the chicken is mostly cooked through. Remove the chicken and set aside.
  3. In a heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and grated ginger; cook for 1 minute until fragrant. Stir in the dry spices for the sauce (1 tsp cumin, 1 tsp coriander, 1/4 tsp turmeric, 1 tsp garam masala) and cook for 30 seconds, allowing them to toast.
  4. Pour in the crushed tomatoes and the water or chicken stock. Stir in the sugar. Bring the sauce to a gentle simmer, cover partially, and cook for 10 minutes, allowing the flavors to deepen.
  5. Add the seared chicken and any reserved marinade back into the sauce. Stir in the heavy cream and the crushed fenugreek leaves (Kasuri Methi). Simmer gently for an additional 10 minutes until the chicken is fully cooked through and the sauce has thickened slightly.
  6. Adjust salt and black pepper to taste. Garnish generously with fresh cilantro before serving hot.