Ingredients:

  • 1½ lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 3 tbsp ginger-garlic paste
  • 3 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 2 tsp salt
  • 3 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 medium onion, finely diced
  • 1 cup tomato purée
  • 1 tsp sugar
  • 1/2 cup heavy cream
  • 1 tbsp kasuri methi, crushed

Instructions:

  1. Combine 1½ lb chicken pieces, 1/2 cup Greek yogurt, 1 tbsp lemon juice, 3 tbsp ginger-garlic paste, 3 tsp garam masala, 1 tsp turmeric, 1 tsp Kashmiri red chili powder, and 2 tsp salt in a bowl; toss to coat and marinate for 30 minutes.
  2. Heat 1 tbsp vegetable oil in a heavy-bottomed skillet over medium-high heat. Sear the marinated chicken in batches until browned and slightly charred on the edges, then remove from the pan and set aside.
  3. Lower heat to medium and melt 2 tbsp of butter. Add 1 medium finely diced onion and sauté until translucent and golden.
  4. Stir in the remaining 1 tbsp ginger-garlic paste and cook for 1 minute. Pour in 1 cup tomato purée and 1 tsp sugar; simmer for 5–7 minutes until the sauce thickens and oil separates at the edges.
  5. Stir in 1 tsp garam masala and salt to taste. Return the seared chicken and its juices to the pan, cover, and simmer on low for 8–10 minutes until the chicken is cooked through to an internal temperature of 165°F/74°C.
  6. Stir in 1/2 cup heavy cream and the final 1 tbsp of butter. Sprinkle 1 tbsp crushed kasuri methi over the top and stir gently until the sauce is opaque and glossy.