Ingredients:

  • 5 lbs (680g) Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 2 tbsp Full-fat plain yogurt
  • 1 tsp Ground Turmeric
  • 1 tsp Salt
  • 1 tbsp Vegetable or Sunflower Oil
  • 1 tsp Cumin Seeds (whole)
  • 1 tsp Black Mustard Seeds (whole)
  • 3 Green Cardamom Pods, lightly crushed
  • 1 Bay Leaf
  • 2 tbsp Unsalted Butter (or Ghee)
  • 1 large Yellow Onion, very finely chopped
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1 (14.5 oz / 411g) can Crushed Tomatoes
  • 1 cup (240ml) Chicken Stock (low sodium)
  • 2 tsp Garam Masala
  • 2 tsp Kashmiri Chilli Powder
  • 5 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1/2 tsp Fenugreek Leaves (Kasuri Methi), crushed
  • 1/2 cup (120ml) Double Cream
  • 1 tsp Sugar (optional)
  • Fresh Coriander/Cilantro, roughly chopped (for garnish)

Instructions:

  1. Marinate chicken pieces with yogurt, turmeric, and salt. Set aside for at least 15 minutes while prepping other ingredients.
  2. Heat oil in the saucepan over medium heat. Add cumin seeds, mustard seeds, cardamom, and bay leaf. Cook until seeds begin to splutter (about 30 seconds).
  3. Add the butter/ghee. Once melted, add the finely chopped onion. Sauté gently, stirring often, for 8–10 minutes until deeply softened and golden brown.
  4. Add ginger and garlic paste. Cook for 1 minute until fragrant. Add all the Ground Spices (Garam Masala, Chilli Powder, Coriander, Cumin, Fenugreek). Stir constantly for 30 seconds to 1 minute until the spices are toasted and highly aromatic.
  5. Stir in the crushed tomatoes. Cook down for 5 minutes, scraping up any spices stuck to the bottom. Add the chicken stock and bring to a simmer.
  6. Add the marinated chicken and any accumulated juices to the simmering sauce. Ensure chicken is submerged. Cover, reduce heat to low, and simmer gently for 20–25 minutes, or until the chicken is cooked through and tender.
  7. Stir in the heavy cream and sugar (if using). Simmer uncovered for a final 5 minutes to allow the sauce to thicken slightly. Taste and adjust salt as needed.
  8. Ladle into bowls, garnish liberally with fresh coriander, and serve immediately with rice and naan bread.