Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup full-fat Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp Kashmiri chili powder
  • 1/2 tsp turmeric
  • 3 tbsp ghee
  • 1.5 cups tomato purée (passata)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp dried fenugreek leaves (kasuri methi)
  • 1/2 cup heavy cream
  • 3 tbsp cold unsalted butter, cubed
  • Fresh cilantro for garnish

Instructions:

  1. In a large bowl, whisk the yogurt, lemon juice, ginger-garlic paste, and spices. Fold in the chicken thighs to coat. Cover and refrigerate for at least 30 minutes.
  2. Heat ghee in a large skillet over medium-high heat. Working in batches, sear chicken until a charred crust forms (about 3 minutes per side). Remove and set aside.
  3. Reduce heat to medium. Add tomato purée, sugar, and salt to the skillet. Simmer for 10-12 minutes until the sauce thickens and darkens. Return chicken to the pan.
  4. Stir in crushed fenugreek leaves. Reduce heat to low and stir in heavy cream and cold butter cubes until emulsified and glossy. Garnish with fresh cilantro.