Ingredients:

  • 1.5 lb Chicken (Breast or Thighs, cubed)
  • 2 Tbsp Ghee or Neutral Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 Tbsp Lemon Juice
  • 3 Tbsp Unsalted Butter (for sautéing)
  • 1 medium Yellow Onion, finely chopped
  • 1 Tbsp Garlic Paste
  • 1 Tbsp Ginger Paste
  • 3 Tbsp Tomato Paste (pure concentrate)
  • 1 (14.5 oz) can Canned Crushed Tomatoes
  • 1 cup Chicken Stock (low sodium)
  • 1 tsp Brown Sugar
  • 1.5 Tbsp Garam Masala
  • 1 tsp Chilli Powder (Kashmiri or paprika for colour)
  • 1/2 tsp Turmeric Powder
  • 3/4 cup Heavy Cream (35% fat)
  • 2 Tbsp Unsalted Butter (for finishing)
  • 1 tsp Dried Fenugreek Leaves (Kasuri Methi), gently crushed

Instructions:

  1. Cube the chicken and toss it with salt, pepper, and lemon juice. Heat the skillet over medium-high heat with the ghee/oil until shimmering. Sear the chicken quickly in batches until browned and slightly charred on all sides. Remove chicken and set aside.
  2. In the heavy-bottomed pot, melt 3 Tbsp of butter over medium heat. Add the chopped onion and sauté gently for 5–7 minutes until very soft and translucent (do not let it brown). Stir in the ginger and garlic pastes and cook for 60 seconds until fragrant.
  3. Reduce the heat to low. Add the tomato paste, Garam Masala, chilli powder, and turmeric. Stir constantly for 2 minutes to bloom the spices in the butter and oil. This activates the flavour compounds.
  4. Pour in the canned crushed tomatoes, brown sugar, and chicken stock. Stir well, bring the sauce to a gentle simmer, then reduce heat and cook, uncovered, for 10 minutes, allowing the flavours to deepen.
  5. Remove the pot from the heat. Use an immersion blender to blend the sauce until it is completely smooth and velvety. Alternatively, carefully transfer the sauce to a standard blender and blend until silky, then return to the pot.
  6. Return the pot to the stove over low heat. Stir in the seared chicken. Simmer gently for 5 minutes, or until the chicken is cooked through.
  7. Stir in the heavy cream and the final 2 Tbsp of unsalted butter. Heat gently without boiling. Take the Kasuri Methi (dried fenugreek leaves), crush them lightly between your palms to release the aroma, and stir them into the sauce. Taste and adjust seasoning as necessary before serving.