Ingredients

• 28 oz boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  
• 1/2 cup plain yogurt
  
• 1 1/2 tablespoons minced garlic
  
• 1 tablespoon minced or finely grated ginger
  
• 2 teaspoons garam masala
  
• 1 teaspoon turmeric
  
• 1 teaspoon ground cumin
  
• 1 teaspoon red chili powder
  
• 1 teaspoon salt
  

• 2 tablespoons olive oil
  
• 2 tablespoons ghee (or 1 tablespoon butter + 1 tablespoon oil)
  
• 1 large onion, sliced or chopped
  
• 1 1/2 tablespoons minced garlic
  
• 1 tablespoon minced or finely grated ginger
  
• 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 taste)
  
• 1 1/4 teaspoons salt, or to taste
  
• 1 cup thickened cream (or heavy/evaporated milk)
  
• 1 tablespoon sugar
  
• 1/2 teaspoon kasoori methi (dried fenugreek leaves)

Instructions

1. Combine all marinade ingredients in a bowl with the chicken. Let it rest for at least 30 minutes and up to an hour. If time allows, refrigerate it overnight for deeper flavor.
2. Warm the oil in a large skillet or pot over medium-high heat. Once hot, add the chicken in small batches so the pieces can brown properly. Cook for about 3 minutes per side, then transfer to a plate. (The chicken will finish cooking later.)
3. Using the same pan, melt the ghee or butter. Add the onions and cook for around 6 minutes, allowing them to soften while you scrape up any caramelized bits from the bottom.
4. Stir in the garlic and ginger and cook for 1 minute. Add the coriander, cumin, and garam masala. Let the spices heat through for about 20 seconds.
5. Pour in the crushed tomatoes, chili powder, and salt. Simmer the mixture for 10–15 minutes, stirring occasionally, until it thickens and deepens in color.
6. Take the pan off the heat and transfer the sauce to a blender. Blend until completely smooth, adding a small splash of water if needed—up to 1/4 cup. Work in batches if your blender is small.
7. Return the puréed sauce to the pan. Stir in the cream, sugar, and kasoori methi. Add the chicken (along with any accumulated juices) back into the sauce. Let it cook for 8–10 minutes, until the chicken is fully done and the sauce is bubbling and velvety.
8. Finish with fresh cilantro if you like, and serve with warm naan or rice.

• Heat Level: The suggested chili powder yields a gentle spice. Increase or decrease it depending on your preference.
  
• Sauce Thickness: Add a splash of water or cream if you want a looser sauce.
  
• Prep Ahead: The sauce can be made a day before serving. Store it in the fridge and warm it gently before adding the chicken.