Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 0.5 cup plain full fat Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 0.5 tsp sea salt
  • 3 tbsp unsalted butter, divided
  • 1 tbsp neutral oil
  • 1 large yellow onion, finely diced
  • 2 tbsp ginger garlic paste
  • 1.5 cups tomato purée (passata)
  • 1 tbsp sugar
  • 1.5 tsp Kashmiri red chili powder
  • 1 tsp dried fenugreek leaves (kasuri methi), crushed
  • 0.5 cup heavy whipping cream

Instructions:

  1. Whisk the yogurt, lemon juice, turmeric, garam masala, and salt in a large bowl.
  2. Toss the chicken pieces into the yogurt mixture until every piece is thickly coated.
  3. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium high heat.
  4. Sear the chicken in batches until the edges are charred and golden.
  5. Remove chicken and add the remaining butter (minus 1 tbsp) and the diced onion to the same pan.
  6. Sauté the onion for 5 minutes until translucent and beginning to brown.
  7. Stir in the ginger garlic paste and cook for 1 minute until the aroma fills the room.
  8. Pour in the tomato passata, sugar, and Kashmiri chili powder, stirring to deglaze the pan.
  9. Simmer the sauce for 10 minutes until it thickens and turns a deep red.
  10. Fold in the chicken, heavy cream, and crushed fenugreek leaves, simmering for 5 more minutes until the sauce is velvety and hot.