Ingredients:

  • lbs Boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
  • cup Plain full-fat yogurt
  • large Lemon, juiced
  • Tbsp Ginger paste
  • Tbsp Garlic paste
  • Tbsp Garam Masala
  • tsp Turmeric powder
  • tsp Kashmiri Chilli Powder
  • tsp Salt
  • Tbsp Vegetable oil or ghee
  • large Onion, finely chopped
  • Tbsp Ground Cumin
  • tsp Ground Coriander
  • tsp Kashmiri Chilli Powder
  • /2 tsp Sugar
  • (28 oz) can Crushed tomatoes
  • cup Chicken stock
  • Tbsp Unsalted butter
  • /2 cup Heavy cream
  • Tbsp Dried Fenugreek Leaves (Kasoori Methi)
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Marinate the Chicken: Combine all marinade ingredients (yogurt, lemon juice, ginger, garlic, garam masala, turmeric, chilli powder, and salt) in a bowl with the chicken chunks. Mix well, cover, and refrigerate for at least 1 hour.
  2. Cook the Tikka: Heat 1 Tbsp oil in a large skillet over medium-high heat. Sear the marinated chicken in batches until well-coloured and cooked through (internal temperature 165°F / 74°C). Set the cooked chicken aside.
  3. Build the Sauce Base: Wipe the skillet clean. Heat the remaining 2 Tbsp oil (or ghee) over medium heat. Add the chopped onion and sauté until deeply softened and lightly golden (about 8 minutes).
  4. Bloom the Spices: Add ginger and garlic pastes; cook for 1 minute until fragrant. Stir in cumin, coriander, chilli powder, and sugar. Cook for 30 seconds, stirring constantly, until the spices smell toasted.
  5. Simmer the Masala: Pour in the crushed tomatoes and chicken stock. Bring to a gentle simmer. Cook uncovered for 10–15 minutes, allowing the sauce to reduce slightly.
  6. Blend (Optional): For a silky texture, carefully transfer the sauce mixture to a blender and blitz until completely smooth. Return the sauce to the pan.
  7. Finish the Curry: Stir in the butter, heavy cream, and the reserved cooked chicken. Simmer gently for 5 minutes, ensuring the chicken is heated through.
  8. Final Seasoning: Crush the Kasoori Methi between your palms and stir into the sauce. Taste and adjust salt or sugar as necessary.
  9. Serve: Garnish generously with fresh cilantro and serve hot with basmati rice or naan bread.