Ingredients:

  • 1.5 lbs Chicken breast, cut into 1-inch bite-sized pieces
  • 1/2 cup Plain Greek yogurt
  • 1 tbsp Lemon juice
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Ground turmeric
  • 1 tsp Garam masala
  • 1/2 tsp Kashmiri chili powder
  • 2 tbsp Ghee
  • 3 tbsp Salted butter, kept cold
  • 1 cup Tomato passata
  • 1 tbsp Sugar
  • 1/2 cup Heavy cream
  • 1 tsp Dried Fenugreek leaves (Kasuri Methi)
  • 1 Cinnamon stick
  • 3 Green cardamom pods, cracked

Instructions:

  1. In a large bowl, toss the chicken with the yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, and chili powder. Let sit for 10 minutes. Heat ghee in a large skillet over medium-high heat. Add chicken in a single layer and sear until charred (about 3 minutes per side). Remove chicken and set aside.
  2. Reduce heat to medium. In the same pan, add the cinnamon stick and cardamom pods until fragrant. Pour in the tomato passata and sugar. Simmer for 5 minutes until the sauce darkens and thickens.
  3. Whisk in the heavy cream and crushed Kasuri Methi. Return the chicken to the pan and simmer for 5 minutes until the chicken is cooked through. Finish by whisking in the cold salted butter to create a glossy, stable emulsion.