Ingredients:

  • lbs (680g) Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • cup (240ml) Plain whole-milk yogurt
  • Tbsp (30ml) Lemon juice, freshly squeezed
  • Tbsp (15ml) Ginger paste
  • Tbsp (15ml) Garlic paste
  • Tbsp Kashmiri chilli powder
  • tsp Ground cumin
  • tsp Ground coriander
  • ½ tsp Turmeric powder
  • tsp Salt
  • Tbsp (30g) Unsalted butter
  • Tbsp (15ml) Vegetable or Grapeseed oil
  • large Yellow onion, finely diced
  • Tbsp Ginger paste
  • Tbsp Garlic paste
  • tsp Garam Masala (whole cumin seeds)
  • ½ tsp Chilli powder
  • (14.5 oz / 411g) can crushed or pureed tomatoes
  • ½ cup (120ml) Chicken stock (low sodium)
  • ¼ cup (35g) Raw, unsalted cashews (soaked and drained)
  • ½ cup (120ml) Heavy cream
  • tsp Sugar
  • Tbsp Chopped fresh cilantro/coriander leaves, for garnish
  • tsp Dried fenugreek leaves (Kasoori Methi), crushed

Instructions:

  1. Marinate the Chicken: Combine all marinade ingredients (yogurt, lemon juice, pastes, spices, salt). Toss the chicken until completely coated. Cover and chill for at least 2 hours, ideally overnight.
  2. Cook the Tikka: Preheat your oven broiler/grill to high. Thread chicken onto skewers. Grill/broil the chicken for 12–15 minutes, turning occasionally, until nicely charred and cooked through (internal temp 165°F/74°C). Set aside.
  3. Prepare the Sauce Base: In a heavy pot, melt butter and oil over medium heat. Add whole cumin seeds; cook until they sizzle and smell fragrant (about 30 seconds).
  4. Sauté Aromatics: Add diced onion and sauté until soft and translucent (about 8 minutes). Stir in ginger, garlic, Garam Masala, and chilli powder. Cook for 1 minute until spices are fragrant.
  5. Build the Body: Add the crushed tomatoes, chicken stock, and the pre-soaked, drained cashews. Bring to a simmer, reduce heat, and cook gently for 15 minutes.
  6. Create the Velvety Texture: Carefully transfer the sauce mixture to a blender. Blend until absolutely silky smooth. Return the sauce to the pot.
  7. Finish the Masala: Gently reheat the smooth sauce over low heat. Stir in the heavy cream, sugar, and salt to taste. Simmer for 5 minutes.
  8. Combine and Serve: Fold the charred chicken tikka pieces into the sauce. Crush the Kasoori Methi between your palms and stir it in. Heat through for 2 minutes.
  9. Garnish: Ladle into bowls and finish generously with fresh coriander.