Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 0.5 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 0.5 tsp turmeric powder
  • 3 tbsp unsalted butter
  • 1 tbsp neutral oil
  • 1 large yellow onion, pureed
  • 1.5 cups tomato puree
  • 1 tbsp sugar
  • 1.5 tsp smoked paprika
  • 1 tsp cumin powder
  • 0.5 cup heavy cream
  • 1 tsp dried fenugreek leaves
  • 1 tsp salt

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, garam masala, and turmeric. Toss the chicken pieces in the mixture until well-coated and let rest for 10 minutes.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken until browned and slightly charred on the edges, which usually takes about 6 minutes.
  3. Remove and rest. Transfer the chicken to a plate until the juices settle while you build the sauce base.
  4. Melt 3 tbsp unsalted butter in the same pan. Stir in the pureed onion until the water evaporates and it turns golden.
  5. Add 1.5 tsp smoked paprika, 1 tsp cumin powder, and 1 tbsp sugar until the aroma is fragrant and pungent.
  6. Pour in 1.5 cups tomato puree. Cook for 8 minutes until the sauce thickens and the oil starts to separate at the edges.
  7. Reduce heat to low and stir in 0.5 cup heavy cream and the rested chicken until the sauce is uniform and pale orange.
  8. Crush 1 tsp dried fenugreek leaves between your palms and sprinkle over the pan until the floral scent hits your nose.
  9. Ensure chicken is 165°F until the sauce is bubbling gently, then serve immediately.