Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • ½ tsp salt
  • 3 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 large onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 14 oz tomato sauce
  • 1 tbsp sugar
  • 1 tsp garam masala
  • ½ tsp Kashmiri red chili powder
  • ½ cup heavy cream
  • 1 tbsp dried fenugreek leaves
  • salt to taste

Instructions:

  1. In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, and spices until smooth.
  2. Toss in the chicken thigh pieces, ensuring every piece is fully coated in the thick marinade.
  3. Cover and refrigerate for at least 30 minutes.
  4. Heat 1 tbsp of oil in a skillet over medium-high heat.
  5. Add chicken in batches to avoid crowding. Sear until the edges are charred and mahogany-colored, about 3 minutes per side.
  6. Remove chicken from the pan and set aside on a plate.
  7. Lower heat to medium and melt the butter into the remaining pan juices.
  8. Sauté the onions until translucent and soft, then stir in the ginger-garlic paste until fragrant.
  9. Stir in the tomato sauce, sugar, garam masala, and Kashmiri red chili powder.
  10. Stir in the heavy cream and crushed dried fenugreek leaves.
  11. Return the seared chicken to the pan and simmer until the chicken is cooked through and the sauce is velvety.