Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 0.5 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 2 tbsp ghee
  • 3 tbsp unsalted butter, divided
  • 1 large yellow onion, finely diced
  • 15 oz tomato sauce or tomato purée
  • 1 tbsp sugar or honey
  • 1.5 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 cup heavy cream
  • 1 tsp dried fenugreek leaves (Kasuri Methi)

Instructions:

  1. In a small bowl, combine the chicken pieces with Greek yogurt, lemon juice, ginger-garlic paste, turmeric, and garam masala. Marinate for 10 minutes.
  2. Heat ghee and 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden-brown and slightly charred, about 3 minutes per side. Remove chicken and set aside.
  3. In the same pan, add the remaining 2 tablespoons of butter and the diced onions. Sauté until translucent and amber-colored.
  4. Stir in the cumin and smoked paprika to bloom the spices. Add the tomato sauce and sugar, simmering for 5-8 minutes until the sauce thickens and darkens.
  5. Reduce heat to low. Stir in the heavy cream and dried fenugreek leaves. Return the chicken and any accumulated juices to the pan.
  6. Simmer for an additional 3-5 minutes until the chicken is cooked through and the sauce is glossy and emulsified. Serve hot.