Ingredients:

  • 1.5 lbs boneless skinless chicken breast or thighs, cut into 1-inch pieces
  • 0.5 cup full-fat Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 2 tbsp ghee
  • 1 cup tomato passata
  • 1 tsp sugar
  • 0.75 cup heavy cream
  • 1 tbsp dried fenugreek leaves (Kasuri Methi)
  • 2 tbsp cold unsalted butter

Instructions:

  1. In a mixing bowl, combine chicken pieces with Greek yogurt, lemon juice, ginger-garlic paste, chili powder, and garam masala. Marinate for 15 minutes.
  2. Melt ghee in a large heavy-bottomed skillet over medium-high heat. Add marinated chicken in batches, cooking until golden and slightly charred. Remove chicken and set aside.
  3. Pour in the tomato passata and sugar. Simmer for 5 minutes until the sauce thickens and the color deepens.
  4. Reduce heat to low. Stir in the heavy cream and return the chicken to the pan. Simmer for 5 minutes until chicken is cooked through.
  5. Turn off the heat. Stir in the cold butter and sprinkle 1 tbsp dried fenugreek leaves (Kasuri Methi) to create a glossy, stable emulsion.