Ingredients:

  • 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1/2 tsp Kashmiri red chili powder
  • 1 tsp salt
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup tomato puree
  • 1 tbsp sugar
  • 1 tsp garam masala
  • 1 tsp dried fenugreek leaves
  • 1/2 cup heavy cream
  • 1/2 tsp salt

Instructions:

  1. In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, and marinade spices until smooth. Toss in the chicken thighs and let marinate for at least 30 minutes.
  2. Preheat the oven to 400°F (200°C). Heat 1 tbsp of olive oil and 1 tbsp of butter in a cast iron skillet over medium-high heat.
  3. Add the chicken in batches and sear for 2-3 minutes per side until mahogany edges appear.
  4. Transfer the skillet to the oven and bake for 10-12 minutes until the chicken reaches an internal temperature of 165°F (74°C). Remove chicken and set aside.
  5. In the same pan, melt the remaining butter. Stir in the tomato puree, sugar, and garam masala, simmering for 5 minutes until thickened.
  6. Stir in the heavy cream and crushed fenugreek leaves, then return the baked chicken thighs to the pan and toss gently to coat.