Description

Ingredients

• Chicken & Marinade
• 🍗 Boneless chicken thighs, bite-size: 700 g (1.5 lb)
• 🥛 Thick yogurt: 120 g (½ cup / 4.2 oz)
• 🍋 Lemon juice: 15 ml (1 tbsp / 0.5 fl oz)
• 🫚 Ginger–garlic paste: 20 g (1 tbsp + 1 tsp / 0.7 oz)
• 🌶 Kashmiri chili powder (mild): 2 tsp (6 g / 0.21 oz)
• 🌕 Turmeric: ½ tsp (1.5 g / 0.05 oz)
• 🌿 Garam masala: 1 tsp (3 g / 0.1 oz)
• 🧂 Salt: 1 tsp (6 g / 0.21 oz)
• Sauce
• 🧈 Butter: 40 g (3 tbsp / 1.4 oz)
• 🛢 Neutral oil (optional): 1 tbsp (15 ml / 0.5 fl oz)
• 🧅 Onion, finely chopped: 1 small (100 g / 3.5 oz)
• 🫚 Ginger–garlic paste: 15 g (1 tbsp / 0.5 oz)
• 🍅 Tomato purée (passata): 400 g (1¾ cups / 14 oz)
• 🥜 Cashews, soaked 10 min (optional, creamier): 50 g (1.8 oz)
• 🌿 Ground cumin: 1 tsp (3 g / 0.1 oz)
• 🌿 Ground coriander: 1 tsp (3 g / 0.1 oz)
• 🍬 Sugar (or honey), to taste: 1 tsp (4 g / 0.14 oz)
• 🧂 Salt: to taste
• 🥛 Heavy cream: 150 ml (⅔ cup / 5 fl oz)
• 🌿 Kasuri methi (dried fenugreek), crushed: 1 tsp (1 g)

Preparation

• 1️⃣ Marinate: Combine all marinade ingredients; coat chicken. Rest 30–60 min (or up to overnight).
• 2️⃣ Sear chicken: In a hot pan (or broiler), sear until lightly charred and just cooked through; set aside.
• 3️⃣ Base: In the same pan melt butter (add oil if needed). Sauté onion 5–6 min to golden; add ginger–garlic 30 s.
• 4️⃣ Spice & tomato: Stir in cumin and coriander 20–30 s; add tomato purée, sugar, and salt. Simmer 5–7 min until thick and glossy.
• 5️⃣ Blend (optional): For ultra-smooth sauce, blend with cashews then return to pan.
• 6️⃣ Finish: Add cream and kasuri methi; slide in chicken with juices. Simmer gently 3–5 min. Adjust salt/sweetness.
• 7️⃣ Rest 2 min and serve with basmati rice or naan.

Total Time

🕒 Prep: 15 min (+ marinate 30–60 min)

🔥 Cook: 30 min

⏳ Total: ~45 min active

Nutritional Value

Advice

Status

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