Ingredients:

  • 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
  • 0.5 cup plain full-fat Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger garlic paste
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp Kashmiri red chili powder
  • 4 tbsp unsalted butter, divided
  • 1 tbsp neutral oil
  • 1.5 cups tomato purée
  • 1 tbsp sugar
  • 1.5 tsp salt
  • 1 tsp dried fenugreek leaves (Kasuri Methi)
  • 0.5 cup heavy cream
  • 0.5 tsp garam masala (for finish)

Instructions:

  1. Combine the 1.5 lbs chicken pieces with yogurt, lemon juice, ginger garlic paste, and the first round of spices in a bowl. Note: Let this sit for at least 30 minutes, or the protein won't soften properly.
  2. Heat 1 tbsp oil and 1 tbsp butter in the skillet over medium high heat. Add chicken in batches until golden and slightly charred on the edges.
  3. Transfer the chicken to a plate, leaving the juices in the pan. The aroma should be nutty and toasted.
  4. Add 2 tbsp butter to the same pan. Pour in 1.5 cups tomato purée and salt.
  5. Cook the tomatoes for about 10 minutes until the sauce thickens and oil starts to separate at the edges.
  6. Stir in the sugar and the browned chicken pieces (plus any juices). Note: Sugar balances the high acidity of the concentrated tomatoes.
  7. Crush 1 tsp Kasuri Methi between your palms and sprinkle it over the mixture.
  8. Reduce heat to low and stir in 0.5 cup heavy cream until the sauce turns a velvety orange.
  9. Add the remaining 1 tbsp butter and the final 0.5 tsp garam masala.
  10. Garnish with a drizzle of cream or fresh cilantro if you have it on hand and serve immediately.