Ingredients:

  • 1.5 lbs Boneless, Skinless Chicken Thighs (cut into 1-inch cubes)
  • 1 cup Plain Full-Fat Yogurt
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Ginger Paste (for marinade)
  • 1 Tbsp Garlic Paste (for marinade)
  • 1 tsp Kashmiri Chilli Powder (or smoked paprika)
  • 1 tsp Garam Masala (for marinade)
  • 1/2 tsp Ground Turmeric
  • Salt & Black Pepper (To taste)
  • 3 Tbsp Ghee (or Neutral Oil)
  • 1 large Yellow Onion, finely diced
  • 1 Tbsp Ginger Paste (for sauce)
  • 1 Tbsp Garlic Paste (for sauce)
  • 2 Tbsp Tomato Paste
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Garam Masala (for sauce)
  • 1 (15 oz) can Passata (Tomato Purée)
  • 1 cup Chicken Stock, low sodium
  • 1 tsp Granulated Sugar
  • 1/2 cup Heavy Cream (Double Cream)
  • 1 tsp Dried Fenugreek Leaves (Kasuri Methi)
  • 2 Tbsp Fresh Coriander (Cilantro), chopped

Instructions:

  1. Prepare the Marinade: In a mixing bowl, combine the yogurt, lemon juice, ginger, garlic, salt, pepper, chilli powder, 1 tsp Garam Masala, and turmeric. Whisk until uniform.
  2. Marinate: Add the chicken cubes, ensuring they are thoroughly coated. Cover and refrigerate for a minimum of 2 hours, or ideally 4-12 hours.
  3. Sear the Chicken: Heat 1 tablespoon of oil or ghee in a cast iron skillet over medium-high heat until shimmering. Remove the chicken from the marinade (shaking off any excess).
  4. Cook in Batches: Cook the chicken in small batches without overcrowding the pan for 3–4 minutes per side, until deeply coloured and slightly charred. Remove and set aside. Ensure the chicken pieces are fully cooked through (internal temperature 165°F / 74°C).
  5. Sauté Aromatics: Reduce the heat to medium. Add the remaining 2 Tbsp of ghee to a large pot. Add the diced onion and sauté gently until soft and translucent (about 6–8 minutes).
  6. Add Ginger and Garlic: Stir in the fresh ginger and garlic paste. Cook for 1 minute until fragrant.
  7. Bloom the Spices and Paste: Clear a small space in the centre of the pot. Add the tomato paste and toast it for 1 minute. Then, stir in the cumin, coriander, and the final 1 tsp of Garam Masala. Cook for 30 seconds until the spices are intensely fragrant.
  8. Deglaze and Simmer: Pour in the Passata and chicken stock. Add the sugar and salt. Stir well to scrape up any browned bits from the bottom. Bring to a gentle simmer.
  9. Refine Texture (Optional): Simmer the sauce for 10 minutes. Use an immersion blender to purée the sauce until smooth, if desired.
  10. Combine: Add the reserved seared chicken pieces and any accumulated juices back into the sauce. Stir gently to coat. Simmer for an additional 5–10 minutes, allowing the chicken to absorb the sauce flavour.
  11. The Finish: Reduce the heat to low. Stir in the heavy cream until the sauce takes on a rich, orange hue. Do not allow the sauce to boil after adding the cream.
  12. Add Kasuri Methi: Crush the dried fenugreek leaves (Kasuri Methi) between your palms and stir into the sauce.
  13. Taste and Serve: Adjust salt and sugar if necessary. Garnish generously with fresh chopped coriander and serve hot with basmati rice and naan.