Ingredients:

  • 800g bone-in chicken thighs, skin removed, cut into large chunks
  • 120g plain full-fat Greek yogurt
  • 15g ginger garlic paste
  • 5g Kashmiri red chili
  • 3g turmeric
  • 60ml ghee
  • 400g red onions, finely minced or grated
  • 200g Roma tomatoes, pureed
  • 2 whole black cardamom pods
  • 4 green cardamom pods
  • 1 cinnamon stick (2 inch)
  • 2 bay leaves
  • 10g ground coriander
  • 5g ground cumin
  • 5g garam masala
  • 15g Kasuri Methi (dried fenugreek leaves)
  • 10g fresh cilantro, chopped
  • 10g fresh ginger, julienned
  • Salt to taste

Instructions:

  1. Combine the 800g chicken chunks with the 120g yogurt, 15g ginger garlic paste, 5g Kashmiri chili, 3g turmeric, and a pinch of salt. Note: Let this sit for at least 30 minutes to allow the enzymes to work.
  2. Heat the 60ml ghee in a heavy pot over medium heat until it shimmers and the bay leaves sizzle.
  3. Add the 400g minced onions and cook for 15-20 minutes, stirring often, until they reach a deep mahogany brown.
  4. Stir in the pureed tomatoes and slit green chilies. Cook until the ghee starts to separate at the edges.
  5. Add the ground coriander and cumin. Fry for 2 minutes until the mixture smells earthy and toasted.
  6. Increase the heat and add the marinated chicken. Sauté for 5-7 minutes until the meat loses its raw pink color.
  7. Add a splash of warm water (about 100ml) if the pan is dry. Cover and simmer on low for 25 minutes until the chicken is tender and the sauce is thick.
  8. Stir in the 5g garam masala and 15g of crushed Kasuri Methi. Note: Doing this at the end preserves the volatile oils.
  9. Turn off the heat and add the fresh cilantro and julienned ginger. Let it sit for 5 minutes until the flavors settle and harmonize.