Ingredients:

  • lbs Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • /2 cup Plain full-fat yogurt
  • tbsp Fresh ginger, grated (for marinade)
  • tbsp Garlic, minced (for marinade)
  • tbsp Lemon juice
  • tsp Smoked Paprika
  • /2 tsp Turmeric powder
  • Salt and Black Pepper to taste
  • tbsp Unsalted Butter
  • medium Yellow Onion, finely diced
  • cloves Garlic, minced (for sauce base)
  • tsp Ginger, minced (for sauce base)
  • tbsp Tomato Paste
  • (14.5 oz) can Crushed Tomatoes
  • /2 cup Low sodium Chicken Stock
  • tsp Garam Masala
  • tsp Ground Cumin
  • tsp Coriander, ground
  • /4 tsp Cayenne Pepper (optional)
  • tbsp Brown Sugar or Honey
  • /2 cup Heavy Cream
  • tsp Fenugreek Leaves (Kasuri Methi), crushed
  • Fresh Cilantro, chopped, for garnish

Instructions:

  1. Marinate the Chicken: Combine chicken pieces with yogurt, grated ginger, minced garlic (from marinade), lemon juice, salt, pepper, smoked paprika, and turmeric. Mix thoroughly. Cover and refrigerate for at least 30 minutes.
  2. Sear the Chicken: Heat 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Remove chicken from the marinade (shaking off excess liquid) and sear in batches until nicely browned on all sides. Remove seared chicken and set aside.
  3. Build the Aromatics: Reduce heat to medium. Melt remaining butter in the same skillet. Add diced onion and sauté until softened and translucent (about 5–7 minutes).
  4. Bloom the Spices: Add minced garlic and ginger (from sauce base section) and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes until it darkens slightly. Add cumin, coriander, Garam Masala, and cayenne. Cook, stirring constantly, for 30 seconds.
  5. Simmer the Sauce: Pour in the crushed tomatoes and chicken stock. Bring to a gentle simmer. Stir in the brown sugar. Let this simmer uncovered for 10 minutes to allow the tomato acidity to mellow.
  6. Return Chicken and Finish: Return the seared chicken to the skillet. Cover and simmer gently for 10–15 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C).
  7. Enrich and Rest: Remove from heat. Stir in the heavy cream until the sauce is smooth and creamy. Crush the Kasuri Methi (fenugreek leaves) between your palms and sprinkle over the top, stirring gently. Taste and adjust seasoning.
  8. Serve: Garnish generously with fresh cilantro and serve immediately straight from the skillet with naan or rice.