Creamy Chicken Ruby Curry

Instructions:

1. In a large bowl, combine 1½ lb chicken thighs with ½ cup Greek yogurt, 1 tbsp ginger-garlic paste, 1 tsp garam masala, 1 tsp Kashmiri red chili powder, and ½ tsp salt; mix thoroughly and refrigerate for at least 4 hours.
2. Preheat a grill pan over medium-high heat or set the oven to broil.
3. Lightly brush the pan with vegetable oil and place the marinated chicken in a single layer; sear for 3–4 minutes per side until edges are rich brown and charred, ensuring an internal temperature of 165°F (74°C).
4. Melt 3 tbsp unsalted butter and 1 tbsp vegetable oil in a pot over medium heat; sauté the diced onion until translucent and golden.
5. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant.
6. Add 1 tsp ground coriander, 1 tsp ground cumin, and ½ tsp turmeric powder, stirring constantly for 30 seconds.
7. Pour in 14 oz crushed tomatoes and 2 tbsp grape juice; simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and fat separates from the tomato base.
8. Stir in 1 cup chicken stock and 1 tsp sugar; bring to a gentle boil, then reduce heat to a low simmer for 10 minutes.
9. Use a blender or immersion blender to purée the sauce until completely smooth and velvety.
10. Return the smooth sauce to the pot and stir in ½ cup heavy cream.
11. Gently fold in the charred chicken and any accumulated juices; simmer on low for 5–10 minutes.
12. Stir in 1 tsp crushed dried fenugreek leaves just before removing from heat.
13. Ladle the curry into shallow bowls and garnish by drizzling the remaining 2 tbsp heavy cream and sprinkling with 1 tbsp chopped cilantro.