Ingredients:
- lbs (680g) Boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
- cup (240ml) Plain full-fat yoghurt (or unsweetened coconut yoghurt)
- tbsp Fresh lemon juice
- tbsp Grated fresh ginger
- tbsp Minced garlic
- tsp Salt
- tsp Garam Masala
- tsp Turmeric powder
- tsp Kashmiri chilli powder (or paprika)
- tbsp Unsalted butter or neutral oil
- Large yellow onion, finely chopped
- tbsp Minced garlic
- tbsp Grated fresh ginger
- tsp Ground cumin
- tsp Ground coriander
- tsp Garam Masala
- /2 tsp Turmeric powder
- /4 tsp Cayenne pepper
- (14.5 oz / 411g) can Crushed tomatoes or tomato passata
- cup (240ml) Chicken or vegetable stock
- tbsp Brown sugar
- tsp Salt
- (13.5 oz / 400ml) can Full-fat coconut milk
- tbsp Cornflour (corn starch) mixed with 2 tbsp cold water (slurry)
- /4 cup Chopped fresh cilantro (coriander)
- tsp Dried fenugreek leaves (Kasoori Methi)
Instructions:
- Marinate the Chicken: Combine all marinade ingredients (yoghurt, lemon juice, ginger, garlic, salt, Garam Masala, turmeric, chilli powder) with the chicken chunks in a large mixing bowl. Cover and refrigerate for at least 2 hours, ideally 4 hours or overnight.
- Sear the Chicken: Heat half the butter/oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, quickly sear the marinated chicken until lightly browned on all sides. Remove chicken and set aside.
- Sauté Aromatics: Reduce heat to medium. Add the remaining butter/oil. Sauté the chopped onion until softened and translucent (about 6-8 minutes).
- Bloom the Spices: Add the garlic and ginger to the pot; cook for 1 minute until fragrant. Add all dry spices for the sauce (Cumin through Cayenne). Stir constantly for 30–60 seconds until the spices are fragrant.
- Build the Gravy: Pour in the crushed tomatoes and stock. Stir well, scraping up any browned bits from the bottom of the pot. Add brown sugar and salt. Bring to a gentle simmer.
- Simmer: Return the seared chicken to the pot. Cover partially and simmer gently for 15 minutes, allowing the chicken to finish cooking and the flavours to meld.
- Enrich the Sauce: Stir in the full-fat coconut milk and the cornflour slurry. Stir continuously for 2-3 minutes until the sauce thickens slightly and returns to a gentle simmer.
- Final Flavour Burst: Stir in the crushed Kasoori Methi and half of the fresh cilantro. Taste and adjust seasoning if needed. Simmer for 5 more minutes.
- Serve: Garnish generously with the remaining cilantro before serving hot over Basmati rice or with naan bread.