Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (240ml) plain yogurt, full-fat
  • 1 tablespoon (15ml) ginger-garlic paste
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) garam masala
  • 1 teaspoon (5ml) turmeric powder
  • 1 teaspoon (5ml) red chili powder
  • 1/2 teaspoon (2.5ml) salt
  • 2 tablespoons (30ml) vegetable oil
  • 2 tablespoons (30g) butter, unsalted
  • 1 medium onion, finely chopped
  • 1 tablespoon (15ml) ginger-garlic paste
  • 1 (14.5 oz) can (411g) crushed tomatoes
  • 1 cup (240ml) tomato puree
  • 1 teaspoon (5ml) garam masala
  • 1/2 teaspoon (2.5ml) red chili powder
  • 1/2 teaspoon (2.5ml) kasuri methi (dried fenugreek leaves), crushed
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (15ml) sugar (optional)
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Combine all marinade ingredients in a bowl. Mix well, ensuring the chicken is evenly coated. Cover and refrigerate for at least 2 hours (or up to overnight).
  2. Heat oil and butter in a skillet or Dutch oven over medium heat. Add onion and sauté until softened and lightly golden. Add ginger-garlic paste and sauté for another minute until fragrant.
  3. Stir in crushed tomatoes, tomato puree, garam masala, red chili powder, and kasuri methi. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
  4. While the sauce simmers, either grill the marinated chicken until cooked through (internal temperature reaches 165°F/74°C), or pan-fry it in a separate pan until nicely browned and cooked through. If pan-frying, you may need to do this in batches to avoid overcrowding the pan.
  5. Add the cooked chicken to the simmering sauce. Stir to coat evenly.
  6. Stir in heavy cream and sugar (if using). Simmer for another 5 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt if needed.
  7. Garnish with fresh cilantro and serve hot.