Ingredients:

  • 5 lbs Boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/2 cup Plain whole-milk yogurt
  • 1 tbsp Fresh ginger paste (for marinade)
  • 1 tbsp Fresh garlic paste (for marinade)
  • 1 tbsp Lemon juice, freshly squeezed
  • 1 tbsp Kashmiri chilli powder (or paprika + pinch of cayenne)
  • 1 tsp Garam Masala powder (for marinade)
  • 1/2 tsp Fine sea salt (for marinade)
  • 4 tbsp Unsalted butter (divided)
  • 2 tbsp Neutral oil (e.g., vegetable or canola)
  • 1 medium Yellow onion, finely chopped
  • 1 tsp Fresh ginger paste (for sauce)
  • 1 tsp Fresh garlic paste (for sauce)
  • 4 Cardamom pods, lightly crushed
  • 1 (2-inch) Cinnamon stick
  • 1 Bay leaf
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Ground cumin
  • 28 oz can Whole canned crushed tomatoes
  • 1 cup Water (or chicken stock)
  • 1 tbsp Granulated sugar
  • 1/2 cup Heavy cream (minimum 35% fat)
  • 1 tbsp Dried Fenugreek leaves (Kasuri Methi), crushed
  • 1 tsp Garam Masala powder (for finishing)
  • Salt and black pepper to taste

Instructions:

  1. Marinate the Chicken: Combine the chicken cubes, yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, lemon juice, Kashmiri chilli powder, 1 tsp garam masala, and 1/2 tsp salt in a large bowl. Ensure the chicken is fully coated. Cover and refrigerate for a minimum of 2 hours, or ideally overnight (up to 12 hours).
  2. Sear the Chicken: Heat the neutral oil in a Dutch oven over medium-high heat. Remove the chicken pieces from the marinade (shaking off excess) and sear in batches until nicely browned and slightly charred on the edges (about 3 minutes per side). Set the seared chicken aside.
  3. Sauté Aromatics: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the Dutch oven. Sauté the chopped onion until soft and translucent (about 5–7 minutes).
  4. Bloom the Spices and Aromatics: Add the remaining 1 tsp ginger and 1 tsp garlic paste, cinnamon stick, cardamom pods, and bay leaf. Sauté for 1 minute until fragrant. Then, stir in the turmeric, cumin, and the remaining Kashmiri chilli powder. Cook for 30 seconds until aromatic, stirring constantly.
  5. Simmer the Tomatoes: Pour in the crushed tomatoes, water (or stock), and sugar. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 15 minutes, allowing the sauce to thicken slightly and the flavors to meld.
  6. Blend for Smoothness: Remove the cinnamon stick and bay leaf. Carefully transfer the hot sauce to a high-speed blender, or use an immersion blender directly in the pot. Blend until perfectly smooth and velvety. (Pro Tip: For true restaurant quality, pass the blended sauce through a fine-mesh sieve back into the clean pot.)
  7. Combine and Rest: Return the smooth sauce to the stovetop over low heat. Add the seared chicken pieces and any accumulated juices. Simmer gently for 10–15 minutes, or until the chicken is fully cooked.
  8. Finish and Enrich: Turn off the heat. Stir in the remaining 2 tablespoons of cold unsalted butter until melted. Then, gently fold in the heavy cream.
  9. Final Seasoning Bloom: Sprinkle the Kasuri Methi (crushing it between your palms first) and the final 1 teaspoon of garam masala over the sauce. Stir, adjust salt and pepper if necessary, and serve immediately with naan or rice.