Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 0.5 cup full-fat Greek yogurt
  • 1 tbsp lemon juice
  • 2 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 0.5 tsp turmeric
  • 1 tsp Kashmiri red chili powder
  • 4 tbsp unsalted butter, divided
  • 1 tbsp neutral oil
  • 1.5 cups tomato purée
  • 0.5 cup heavy cream
  • 1 tbsp honey
  • 1 tbsp dried fenugreek leaves (Kasuri Methi)
  • 1 cinnamon stick
  • 3 green cardamom pods
  • 2 cloves

Instructions:

  1. Combine the 1.5 lbs chicken thighs with 0.5 cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp ginger garlic paste, 0.5 tsp turmeric, 1 tsp Kashmiri chili, and 1 tsp garam masala. Note: Marinating for at least 30 minutes allows the acid to penetrate the fibers.
  2. Heat 1 tbsp neutral oil and 1 tbsp butter in a large pan over medium high heat.
  3. Add the chicken in a single layer and sear until the edges are charred and slightly blackened.
  4. Remove the chicken from the pan and set aside, keeping the rendered fats in the pan.
  5. In the same pan, add the remaining butter along with the cinnamon stick, cardamom pods, and cloves until they become fragrant and begin to sizzle.
  6. Stir in the remaining 1 tbsp ginger garlic paste and sauté for 1 minute, then pour in the 1.5 cups tomato purée.
  7. Simmer the sauce for 15 minutes over medium low heat until the sauce thickens and oil droplets rise to the surface.
  8. Stir in the 1 tbsp honey and 1 tbsp dried fenugreek leaves, then return the chicken to the pan.
  9. Pour in the 0.5 cup heavy cream and stir gently until the sauce turns a vibrant, consistent orange gold.
  10. Remove from heat and finish with a final knob of cold butter for a glossy sheen.