Ingredients:

  • 800g (1.7 lbs) Boneless Skinless Chicken Thighs, cut into 1-inch cubes
  • 120g (1/2 cup) Full-fat Greek Yogurt
  • 15ml (1 tbsp) Fresh Lemon Juice
  • 1 tbsp Ginger-Garlic Paste
  • 1 tbsp Garam Masala
  • 1 tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chili Powder
  • 50g (3.5 tbsp) Unsalted Butter, cold and cubed
  • 1 tbsp Neutral Oil (Grapeseed or Vegetable)
  • 1 Large White Onion, finely grated to a paste
  • 400g (14 oz) Tomato Purée or Passata
  • 1 tbsp Granulated Sugar or Honey
  • 1.5 tsp Salt
  • 120ml (1/2 cup) Heavy Cream
  • 1 tbsp Dried Fenugreek Leaves (Kasuri Methi)

Instructions:

  1. In a large bowl, whisk together the 120g Greek yogurt, 15ml lemon juice, ginger garlic paste, garam masala, turmeric, and Kashmiri chili powder. Add the 800g chicken cubes and toss until every piece is thoroughly coated. Note: Let this sit for at least 20 minutes, or overnight in the fridge for the best results.
  2. Heat the 1 tbsp neutral oil in a large skillet over medium high heat. Add the chicken in batches, making sure not to overcrowd the pan. Cook for about 3 minutes per side until a charred, golden crust forms. Remove the chicken and set it aside; it doesn't need to be cooked through yet.
  3. In the same pan, melt half of the butter. Add the grated onion paste and sauté for 5-7 minutes until the water evaporates and the paste turns translucent. Stir in the 400g tomato passata, sugar, and salt.
  4. Bring the tomato mixture to a gentle bubble, then reduce the heat to low. Cover and simmer for 10-12 minutes until the sauce thickens and turns a deep brick red. If the sauce looks too thick, add a splash of water.
  5. Add the seared chicken and any accumulated juices back into the pan. Stir well to coat the meat in the sauce. Simmer for another 5-8 minutes until the chicken is cooked through and tender.
  6. Pour in the 120ml heavy cream and stir gently. You will see the sauce transform from a deep red to a vibrant, glowing orange. Note: Keep the heat low here to prevent the cream from curdling.
  7. Drop in the remaining cold, cubed butter one piece at a time, whisking or stirring constantly. This technique, similar to making a French beurre blanc, creates a shimmering, velvety finish that won't separate.
  8. Take the 1 tbsp of Kasuri Methi and crush it between your palms directly over the pan. This friction warms the dried leaves and releases their potent, maple like aroma. Stir it in, taste for salt, and turn off the heat immediately.