Ingredients:

  • 5 lb Boneless, Skinless Chicken Thighs, cut into 1-inch cubes
  • 1/4 cup Plain Greek Yogurt (full-fat)
  • 1 tsp Fresh Ginger, grated (for marinade)
  • 1 tsp Garlic Powder
  • 1 tsp Garam Masala (for marinade)
  • Salt and Black Pepper, to taste
  • 4 Tbsp Unsalted Butter (divided)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, grated (for sauce base)
  • 1 (14.5 oz) can Canned Crushed Tomatoes
  • 1/2 cup Chicken Broth (low sodium)
  • 1 Tbsp Tomato Paste
  • 1 tsp Light Brown Sugar or Honey
  • 1 Tbsp Garam Masala (for spice blend)
  • 1 tsp Ground Turmeric
  • 1/2 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper (optional)
  • 1/2 cup Heavy Whipping Cream
  • 1 tsp Fenugreek Leaves (Kasoori Methi, optional)
  • 2 Tbsp Fresh Coriander (Cilantro), chopped (for garnish)

Instructions:

  1. Marinate the Chicken: In a mixing bowl, combine the chicken thigh cubes with Greek yogurt, 1 tsp grated ginger, garlic powder, 1 tsp garam masala, salt, and pepper. Toss until evenly coated. Cover and refrigerate for at least 1 hour, or ideally 4 hours.
  2. Prep Aromatics: Finely dice the onion, mince the garlic, and grate the remaining ginger. Measure out the Spices and the Finish ingredients.
  3. Sear the Chicken: Heat 2 Tbsp of butter in the cast iron skillet over medium-high heat. Remove the chicken from the marinade and sear in batches (do not overcrowd) for 2–3 minutes per side until browned. The chicken does not need to be fully cooked. Remove the chicken and set aside.
  4. Sauté Aromatics: Reduce the heat to medium. Add the remaining 2 Tbsp of butter (if needed) to the same skillet. Add the diced onion and sauté until softened and translucent, about 5–7 minutes.
  5. Bloom the Spices: Add the minced garlic, grated ginger, and the entire Tex-Makhani Spice Blend (Garam Masala, Turmeric, Cumin, Smoked Paprika, Cayenne) to the onions. Cook for 1 minute, stirring constantly, until highly fragrant.
  6. Simmer the Sauce: Stir in the crushed tomatoes, tomato paste, brown sugar/honey, and chicken broth. Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Cover and cook for 15 minutes.
  7. Achieve Silkiness: Carefully transfer the sauce mixture to a standard blender (or use an immersion blender directly in the skillet). Blend until perfectly smooth and velvety.
  8. Finish the Makhani: Return the smooth sauce to the cast iron skillet over low heat. Stir in the heavy cream and the remaining 2 Tbsp of butter until the sauce is rich and glossy. Stir in the optional Fenugreek leaves (rubbed between palms).
  9. Combine and Serve: Add the partially cooked, seared chicken back into the sauce. Simmer gently for 5–8 minutes, or until the chicken is cooked through (165°F / 74°C). Serve immediately, straight from the hot skillet, garnished generously with fresh coriander.