Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch chunks
  • 0.5 cup full-fat Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp ground turmeric
  • 1 tsp ground cumin (for marinade)
  • 1 tsp Kashmiri chili powder
  • 1 tbsp ginger-garlic paste
  • 2 tbsp ghee
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tbsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin (for sauce)
  • 0.5 tsp ground cardamom
  • 0.5 tsp smoked paprika
  • 14 oz tomato purée
  • 0.75 cup heavy whipping cream
  • 1 tbsp dried fenugreek leaves (Kasuri Methi)
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. In a non-reactive mixing bowl, combine the chicken chunks, Greek yogurt, lemon juice, turmeric, 1 tsp cumin, Kashmiri chili powder, and ginger-garlic paste. Marinate for at least 20 minutes.
  2. Heat a large heavy-bottomed skillet or cast-iron pan over high heat with 1 tablespoon of ghee. Sear the chicken in batches until deeply charred on the edges. Remove and set aside (chicken does not need to be fully cooked through at this stage).
  3. Lower heat to medium and add the remaining ghee. Sauté the diced onion until translucent, then add the minced garlic and grated ginger, cooking for 1-2 minutes.
  4. Add the garam masala, coriander, 1 tsp cumin, cardamom, and smoked paprika to the fat in the pan. Toast the spices for 30-60 seconds until fragrant.
  5. Pour in the tomato purée. Simmer for 10-15 minutes on medium-low heat until the sauce thickens and darkens.
  6. Slowly stir in the heavy cream and add the seared chicken back into the sauce. Simmer for an additional 5-8 minutes until the chicken is cooked through and the sauce is emulsified.
  7. Crush the dried fenugreek leaves between your palms and stir into the sauce. Garnish with fresh cilantro before serving.