Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 0.5 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 2 tbsp ginger-garlic paste, divided
  • 2 tbsp garam masala, divided
  • 1.5 tsp turmeric, divided
  • 2 tsp ground cumin, divided
  • 1 tsp Kashmiri chili powder
  • 2 tbsp ghee
  • 1 large yellow onion, finely diced
  • 2 green serrano chilies, slit lengthwise
  • 1.5 cups tomato purée
  • 1 tbsp ground coriander
  • 1 tsp smoked paprika
  • 0.5 cup heavy cream
  • 1 tbsp dried fenugreek leaves (Kasuri Methi)
  • Fresh cilantro for garnish

Instructions:

  1. Whisk together 0.5 cup plain Greek yogurt, 1 tbsp fresh lemon juice, 1 tbsp ginger garlic paste, 1 tbsp garam masala, 0.75 tsp turmeric, 1 tsp ground cumin, and 1 tsp Kashmiri chili powder. Note: The lemon juice acts as a secondary tenderizer and brightens the spices.
  2. Add the 1.5 lbs chicken thighs to the yogurt mixture, ensuring every piece is fully submerged. Let this sit for at least 30 minutes. Note: Overnight is even better if you have the time.
  3. Heat 1 tbsp ghee in a large skillet over medium high heat. Add the chicken in batches, cooking for 3 minutes per side until dark brown charred spots appear. Remove chicken and set aside; it doesn't need to be fully cooked yet.
  4. Wipe the skillet slightly, add the remaining 1 tbsp ghee, and toss in the diced yellow onion. Cook for 8 minutes until golden and translucent.
  5. Stir in the remaining 1 tbsp ginger garlic paste and the slit serrano chilies. After 1 minute, add 1 tbsp ground coriander, 1 tsp smoked paprika, and the remaining turmeric and cumin. Note: This blooming releases fat soluble flavors.
  6. Pour in 1.5 cups tomato purée. Simmer on medium low for 10-12 minutes until the sauce thickens and oil beads on the surface.
  7. Slide the chicken and any resting juices back into the skillet. Cover and simmer for 10 minutes until the chicken is tender and cooked through.
  8. Turn the heat to low and stir in 0.5 cup heavy cream. Note: Adding cream over high heat can cause it to split.
  9. Crush 1 tbsp dried fenugreek leaves (Kasuri Methi) between your palms and sprinkle over the sauce. Stir gently to incorporate.
  10. Turn off the heat and top with a handful of fresh cilantro. Serve immediately with warm naan or basmati rice.