Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/2 cup (120ml) plain yogurt
  • 1 tablespoon (15ml) ginger-garlic paste (or 1 tsp minced ginger + 1 tsp minced garlic)
  • 1 teaspoon (5ml) garam masala
  • 1 teaspoon (5ml) turmeric powder
  • 1/2 teaspoon (2.5ml) red chili powder (or to taste)
  • 1 teaspoon (5ml) lemon juice
  • 1/2 teaspoon (2.5ml) salt
  • 2 tablespoons (30ml) unsalted butter
  • 1 medium onion, finely chopped
  • 1 tablespoon (15ml) ginger-garlic paste (or 1 tsp minced ginger + 1 tsp minced garlic)
  • 1 teaspoon (5ml) garam masala
  • 1/2 teaspoon (2.5ml) red chili powder (or to taste)
  • 1 (14-ounce/400g) can crushed tomatoes
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) cashew nuts (optional, for extra creaminess. Can be substituted with cream)
  • 1 tablespoon (15ml) dried fenugreek leaves (kasuri methi), crushed
  • 1 teaspoon (5ml) sugar
  • Salt to taste
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. In a large bowl, combine all marinade ingredients. Add chicken, toss to coat well, cover, and refrigerate for at least 30 minutes (or up to 2 hours).
  2. Melt butter in a large skillet or pot over medium heat. Add onion and sauté until softened and lightly golden. Add ginger-garlic paste, garam masala, and chili powder. Cook for 1 minute, stirring constantly, until fragrant.
  3. Add crushed tomatoes, sugar, and salt to the pot. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
  4. Add the marinated chicken to the sauce. Stir well to combine. Cover and simmer for 15-20 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C).
  5. Stir in heavy cream and crushed fenugreek leaves. Simmer for another 5 minutes, stirring occasionally. If desired, blend the sauce before adding the cream to ensure it is smooth.
  6. Garnish with fresh cilantro. Serve hot with rice or naan.