Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 0.5 cup full-fat Greek yogurt
  • 1 tbsp fresh lemon juice
  • 2 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp Kashmiri red chili powder
  • 3 tbsp ghee
  • 1 large yellow onion, finely diced
  • 1.5 cups tomato puree
  • 0.5 cup heavy cream
  • 1 tsp sugar
  • 1 tbsp dried fenugreek leaves (kasoori methi), crushed
  • 0.5 cup water or chicken stock

Instructions:

  1. In a large mixing bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, turmeric, and Kashmiri red chili powder.
  2. Fold the chicken thigh pieces into the yogurt mixture until evenly coated. Marinate in the refrigerator for 1 to 4 hours.
  3. Heat a large cast-iron skillet over high heat or preheat a broiler. Sear the chicken pieces until they develop a dark, smoky char on the edges (the chicken does not need to be fully cooked through at this stage).
  4. In a heavy-bottomed pot or Dutch oven, heat the ghee over medium heat. Add the diced onion and sauté until golden brown and translucent.
  5. Pour in the tomato puree, sugar, and water/stock. Simmer for 10-15 minutes until the sauce thickens and the oil begins to separate from the tomatoes.
  6. Add the charred chicken pieces into the simmering sauce. Stir in the heavy cream and crushed kasoori methi.
  7. Simmer for an additional 5-10 minutes until the chicken is cooked through and the sauce achieves a velvety, mahogany consistency.