Ingredients:

  • 1.5 lbs Chicken Breast, cut into 1-inch pieces
  • 0.5 cup Plain Greek Yogurt
  • 1 tbsp Lemon juice
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Ground turmeric
  • 1 tsp Kashmiri red chili powder
  • 1 tsp Garam masala
  • 2 tbsp Ghee
  • 1 large Yellow onion, finely grated
  • 1 cup Tomato purée (passata)
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 0.5 cup Heavy cream
  • 2 tbsp Unsalted butter, cold
  • 1 tbsp Dried Fenugreek leaves (Kasuri Methi)

Instructions:

  1. Mix the 1.5 lbs chicken breast with the 0.5 cup Plain Greek Yogurt, lemon juice, ginger garlic paste, turmeric, Kashmiri chili powder, and garam masala. Let it sit for at least 15 minutes. Note: This creates a protective layer that keeps the meat succulent during searing.
  2. Heat 1 tbsp of ghee in your skillet until it begins to sizzle. Add the chicken in a single layer and cook for 5-6 minutes until the edges are charred and golden. Remove the chicken and set aside. Note: Don't worry if it isn't cooked through yet; it will finish in the sauce.
  3. Add the remaining 1 tbsp of ghee to the same pan. Stir in the grated yellow onion and cook for 3-4 minutes until the moisture evaporates and the onion turns translucent.
  4. Add the 1 cup Tomato purée, sugar, and salt to the pan. Simmer for 5 minutes until the sauce darkens and slightly thickens. Note: This concentrates the sugars in the tomato for a deeper flavor.
  5. Return the chicken to the pan and pour in the 0.5 cup heavy cream. Stir gently and simmer for another 3-4 minutes until the sauce is bubbling and the chicken is tender.
  6. Turn off the heat. Stir in the 2 tbsp cold unsalted butter and the 1 tbsp dried fenugreek leaves. Stir until the butter disappears and the sauce takes on a glossy, velvety sheen.
  7. Crush the fenugreek leaves between your palms directly over the pan. This friction releases the oils and fills the room with that classic Indian restaurant aroma.