📝 About This Recipe
Experience the ultimate comfort food with this iconic Anglo-Indian masterpiece, featuring succulent charred chicken nestled in a rich, tomato-based cream sauce. Our recipe balances the smoky depth of traditional tandoori spices with a velvety, buttery finish that dances on the palate. Whether you're a spice enthusiast or a lover of mild, aromatic curries, this dish offers a sophisticated harmony of flavors that has made it a favorite in kitchens worldwide.
🥗 Ingredients
The Chicken Marinade
- 2 lbs Chicken Thighs (boneless, skinless, cut into 1-inch bite-sized pieces)
- 1 cup Greek Yogurt (plain, full-fat for best results)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Garlic Paste (or finely minced cloves)
- 1 tablespoon Ginger Paste (freshly grated)
- 2 teaspoons Garam Masala
- 1 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
The Masala Sauce
- 3 tablespoons Ghee (or unsalted butter)
- 1 teaspoon Cumin Seeds (whole)
- 1 large Yellow Onion (finely diced)
- 1.5 cups Tomato Puree (canned tomato sauce or passata)
- 1 tablespoon Tomato Paste (for concentrated flavor)
- 1.5 teaspoons Ground Coriander
- 1 cup Heavy Cream
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1 teaspoon Sugar (to balance the acidity)
Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the yogurt, lemon juice, garlic, ginger, and all marinade spices until smooth.
-
2
Add the chicken pieces to the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 1 hour, though overnight is ideal for maximum tenderness.
-
3
Preheat your oven to 450°F (230°C) or set your broiler to high. Line a baking sheet with foil and place a wire rack on top.
-
4
Thread the chicken onto skewers or lay them directly on the wire rack. Roast for 15-20 minutes until the edges are slightly charred and the chicken is cooked through.
-
5
While the chicken roasts, heat the ghee in a large deep skillet or Dutch oven over medium heat.
-
6
Add the cumin seeds to the hot ghee. Once they start to sizzle and pop, add the finely diced onions.
-
7
Sauté the onions for 8-10 minutes, stirring frequently, until they are deep golden brown and caramelized. Do not rush this step as it provides the flavor base.
-
8
Stir in the tomato paste and ground coriander, cooking for 2 minutes until the paste darkens slightly.
-
9
Pour in the tomato puree and sugar. Reduce heat to low-medium, cover, and simmer for 10-15 minutes until the sauce thickens and oil starts to separate at the edges.
-
10
Stir in the heavy cream and the roasted chicken pieces (including any juices from the tray).
-
11
Add the crushed Kasuri Methi (fenugreek leaves). Simmer uncovered for another 5 minutes to let the flavors meld.
-
12
Taste and adjust salt as needed. Garnish generously with fresh cilantro and serve hot.
💡 Chef's Tips
Always use chicken thighs instead of breasts for a juicier, more authentic texture that doesn't dry out. If you don't have Kashmiri chili powder, use 3/4 tsp paprika and 1/4 tsp cayenne pepper for a similar effect. Don't skip the Kasuri Methi; it provides that 'restaurant-style' aromatic finish that is hard to replicate otherwise. For a smoky flavor without a tandoor, use the 'dhungar' method by placing a hot coal in a small bowl inside the pot and drizzling it with ghee, then covering for 2 minutes. If the sauce is too thick, thin it out with a splash of water or chicken stock until you reach your desired consistency.
🍽️ Serving Suggestions
Serve alongside warm, buttery Garlic Naan to soak up every drop of the luscious sauce. Pair with fragrant Basmati Rice pilaf seasoned with whole cardamom pods and cloves. A side of cooling Cucumber Raita helps balance the warmth of the spices. Serve with a crisp Indian Lager or a chilled glass of dry Riesling to complement the creamy texture. Add a few wedges of fresh lime on the side for a bright, acidic pop before eating.