Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1/2 tsp Kashmiri red chili powder
  • 1 tsp salt
  • 3 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 cup finely diced yellow onion
  • 1 1/2 cups tomato puree
  • 1 tbsp sugar
  • 1 tsp garam masala
  • 1/2 tsp ground cinnamon
  • 3/4 cup heavy cream
  • 1 tbsp dried fenugreek leaves, crushed
  • Fresh cilantro for garnish

Instructions:

  1. Combine the chicken pieces with the yogurt, lemon juice, ginger-garlic paste, and marinade spices in a bowl. Stir until thoroughly coated and refrigerate for at least 30 minutes.
  2. Heat 1 tbsp of oil in a skillet over medium-high heat. Sear the chicken in batches until the edges are golden-brown and charred. Remove the chicken and set aside on a plate.
  3. Melt the butter in the same pan. Sauté the diced onions until translucent and soft.
  4. Stir in the tomato puree, sugar, cinnamon, and garam masala. Simmer on low heat for 10 minutes until the sauce darkens and the oil begins to separate.
  5. Fold the seared chicken and its juices back into the sauce. Pour in the heavy cream and stir until the sauce is a rich orange color.
  6. Stir in the crushed fenugreek leaves and simmer for a few minutes before garnishing with fresh cilantro.