Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 3 tbsp Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 3 tbsp unsalted butter, divided
  • 1 tbsp neutral oil
  • 1 medium onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 cup tomato puree
  • 1 tsp Kashmiri red chili powder
  • 1 tsp ground coriander
  • 1/2 cup heavy cream
  • 1 tbsp dried kasuri methi, crushed

Instructions:

  1. Combine 680g (1.5 lbs) chicken pieces with 45ml (3 tbsp) Greek yogurt, 15ml (1 tbsp) lemon juice, 5ml (1 tsp) garam masala, 5ml (1 tsp) turmeric, and 5ml (1 tsp) salt in a bowl. Note: This coats the meat in acid for quick tenderizing.
  2. Toss until coated and let it sit for 10 minutes.
  3. Heat 15ml (1 tbsp) oil and 15ml (1 tbsp) butter over medium high heat in your pan.
  4. Sear chicken in batches for 3-4 mins until the edges are golden brown and slightly charred. Remove the meat and set it aside on a plate.
  5. Add another 15ml (1 tbsp) butter to the same pan. Sauté 1 medium finely diced onion until it turns translucent and golden.
  6. Stir in 15ml (1 tbsp) ginger paste and 15ml (1 tbsp) garlic paste and cook for 60 seconds until the raw smell disappears.
  7. Lower heat to medium and stir in 240ml (1 cup) tomato puree, 5ml (1 tsp) Kashmiri red chili powder, and 5ml (1 tsp) ground coriander. Simmer for 5 mins until the sauce darkens slightly.
  8. Stir in 120ml (1/2 cup) heavy cream, 1 tbsp crushed kasuri methi, and 5ml (1 tsp) sugar. Note: This creates a silky finish.
  9. Return the seared chicken to the pan and simmer for 5 mins until the sauce thickens and the chicken is cooked through.