Ingredients
- FOR MARINADE
- Chicken Thighs/Breasts (1-2 lb, bite-sized pieces)
- Yogurt (1/2 cup, plain)
- Garlic (3 cloves, minced)
- Ginger (1 tbsp, minced/grated)
- Garam Masala (2 tsp)
- Turmeric (1 tsp)
- Cumin (1 tsp, ground)
- Red Chili Pepper (1 tsp)
- Salt (1 tsp)
- FOR SAUCE
- Olive Oil (2 tbsp)
- Ghee (2 tbsp, or 1 tbsp butter + 1 tbsp oil)
- Onion (1 whole, diced)
- Garlic (2 cloves, minced)
- Ginger (1 tbsp, minced/grated)
- Cumin (1 1/2 tsp, ground)
- Garam Masala (1 1/2 tsp)
- Coriander (1 tsp, ground)
- Red Chili Powder (1 tsp)
- Crushed Tomatoes (14 oz)
- Salt
- Heavy Cream (1 cup)
- Sugar (1 tbsp)
- Kasoori Methi / Fenugreek (1/2 tsp, crushed)
Steps
- Combine all ingredients for the chicken marinade in a bowl. Marinate between 30 minutes and overnight.
- Heat oil in large skillet over medium high heat. Fry chicken until browned working in batches, about 3 minutes. Set aside.
- Heat ghee in the same pan, and fry the onions while scraping the bottom of the pan.
- Add garlic and ginger, saute for 1 minute. Add coriander, cumin, and garam masala. Toast spices for 30 seconds.
- Add crushed tomatoes, chili powder, and salt. Simmer for 10-15 minutes until sauce thickens.
- Scoop mixture into a tall container, and blend smooth using an immersion blender.
- Pour the mixture back into the pan. Add heavy cream, sugar, and kasoori methi to the sauce. Add chicken back and cook until sauce is thickened to your liking.
- Serve with naan and over basmati rice.
