Ingredients:

  • 1.5 lbs Boneless, Skinless Chicken Thighs (or breast, diced into 1-inch / 2.5 cm cubes)
  • 2 Tbsp Plain Yoghurt (Full-fat, Greek style preferred)
  • 1 tsp Lemon Juice (Freshly squeezed)
  • 1/2 tsp Salt (Kosher/Sea)
  • 1/2 tsp Garam Masala (for quick marinade)
  • 3 Tbsp Unsalted Butter
  • 1 Tbsp Neutral Oil (like vegetable or canola)
  • 1 medium Yellow Onion, finely diced
  • 1 Tbsp Ginger-Garlic Paste (or equal parts grated fresh ginger and garlic)
  • 2 Tbsp Tomato Paste (Concentrated)
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Chilli Powder (Kashmiri or mild paprika for colour, or Cayenne for heat)
  • 14.5 oz Crushed Tomatoes (Smooth purée, from a tin)
  • 1/2 cup Water or Chicken Stock
  • 1 tsp Granulated Sugar (to balance acidity)
  • Salt (To taste)
  • 1/2 cup Heavy Cream (Double Cream)
  • 1 tsp Kasoori Methi (Dried Fenugreek Leaves)
  • 1/2 tsp Garam Masala (Freshly added at the end)

Instructions:

  1. Combine the diced chicken, yoghurt, 1/2 tsp salt, 1/2 tsp Garam Masala, and lemon juice in a bowl. Mix well. Set aside while preparing the aromatics (5-10 minutes is sufficient for this quick method).
  2. Heat the oil and 1 Tbsp of the butter in the deep pan over medium-high heat until shimmering. Add the chicken pieces in a single layer (work in batches if necessary to avoid crowding).
  3. Sear the chicken for 2-3 minutes per side until nicely browned but not cooked all the way through. Remove the chicken from the pan and set aside. Leave the glorious brown bits (fond) in the pan.
  4. Reduce the heat to medium. Add the remaining 2 Tbsp of butter to the pan. Add the diced onion and cook slowly for 5-7 minutes until soft, translucent, and slightly caramelised (but not burnt).
  5. Stir in the ginger-garlic paste and tomato paste. Cook for 1 minute until the tomato paste darkens slightly.
  6. Add the cumin, coriander, turmeric, and chilli powder. Stir continuously for 30-60 seconds until fragrant (this is known as 'blooming' the spices in the hot fat, which intensifies their flavour dramatically).
  7. Pour in the crushed tomatoes and the water/stock. Add the 1 tsp of sugar and season generously with salt. Bring to a gentle simmer.
  8. Add the partially cooked chicken back into the sauce. Reduce the heat to low, cover the pan, and simmer for 10 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C).
  9. Stir in the heavy cream and the final 1/2 tsp of Garam Masala.
  10. Take the Kasoori Methi (dried fenugreek leaves) and crush them vigorously between your palms directly over the pot. Stir to combine. Heat gently for 2 minutes—do not boil after adding the cream.
  11. Taste and adjust seasoning (salt/sugar) as needed. Garnish with a swirl of cream or chopped coriander.