Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 0.5 cup full fat Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 4 tbsp unsalted butter, divided
  • 1 cup tomato puree (passata)
  • 1 tbsp sugar
  • 1 tsp Kashmiri chili powder
  • 0.5 cup heavy cream
  • 1 tsp dried fenugreek leaves (Kasuri Methi)
  • 1 tsp salt

Instructions:

  1. In a medium mixing bowl, combine the chicken pieces with yogurt, lemon juice, ginger-garlic paste, garam masala, and turmeric. Toss to coat and let sit for 10 minutes.
  2. Melt 2 tablespoons of butter in a large heavy-bottomed skillet over medium-high heat. Add the chicken in a single layer and sear for 3 minutes per side until charred edges appear. Remove chicken from the pan and set aside.
  3. Reduce heat to medium. Pour the tomato puree into the same pan, scraping up the browned bits (fond). Stir in the sugar, Kashmiri chili powder, and salt. Simmer for 5 minutes.
  4. Whisk in the heavy cream. Add the chicken and any accumulated juices back into the pan.
  5. Turn off the heat and whisk in the remaining 2 tablespoons of cold butter until melted and the sauce is glossy and emulsified. Sprinkle 1 tsp of crushed dried fenugreek leaves over the top. Serve immediately.