Ingredients

• For the chicken marinade
• 2 lbs boneless and skinless chicken thighs or breasts, cut into 1 inch chunks
• 1/2 cup greek yogurt
• 1-1/2 tablespoons minced garlic
• 1 tablespoon minced ginger (or finely grated)
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder
• 1 teaspoon salt
• For the sauce
• 2 tablespoons olive oil
• 2 tablespoons ghee(or butter), divided
• 1 large onion, diced
• 1 1/2 tablespoons garlic, minced
• 1 tablespoon ginger, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground coriander
• 14 oz crushed tomatoes
• 1 teaspoon red chili powder (adjust to your taste preference)
• 1 1/4 teaspoons salt (or to taste)
• 1 cup heavy cream
• 1 tablespoon sugar
• 1 tablespoon kasoori methi (dried fenugreek leaves)

Instructions

1. Combine chicken with the marinade ingredients in a bowl. Allow it to marinate for 30 minutes to an hour, or overnight if time permits.
2. Heat oil in a large skillet or pot over medium-high heat. When hot, add chicken pieces and fry until browned, then push to side of pan.
3. In the same pan, heat 1 tablespoon of butter or ghee. Sauté the onions until they begin to sweat (about 6 minutes), scraping up any browned bits from the bottom of the pan. Move to the side.
4. Add garlic and ginger, sautéing for 1 minute until fragrant. Then add remaining tablespoon of butter, ground coriander, cumin, and garam masala.
5. Add crushed tomatoes, chili powder, and salt. Simmer for 10-15 minutes, stirring occasionally until the sauce thickens and achieves a deep brown-red color.
6. OPTIONAL: Remove from heat and transfer chicken to a plate and pour the sauce into a blender. Blend until smooth, adding a few tablespoons of water if needed (up to 1/4 cup). Work in batches if necessary, depending on the blender size. Alternatively, remove chicken to a plate and use an immersion blender.
7. If blended, pour the puréed sauce back into the pan with the chicken. Stir in cream, sugar, and crushed kasoori methi (fenugreek leaves). Cook for an additional 8-10 minutes until the sauce is thick and bubbling.
8. Garnish with chopped cilantro and serve with basmati rice and naan bread.

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