📝 About This Recipe
This iconic Anglo-Indian masterpiece features succulent, char-grilled chicken thighs bathed in a rich, luxuriously creamy tomato gravy. Balanced with aromatic spices like garam masala and earthy fenugreek, it offers a perfect harmony of smoky, tangy, and savory notes. This recipe brings the authentic restaurant experience to your home kitchen, ensuring a depth of flavor that is both comforting and sophisticated.
🥗 Ingredients
The Chicken Marinade
- 2 lbs Boneless Skinless Chicken Thighs (cut into 1.5-inch bite-sized pieces)
- 1/2 cup Greek Yogurt (full fat preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Ginger-Garlic Paste (freshly minced or blended)
- 1 tablespoon Garam Masala
- 1 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
The Masala Sauce
- 3 tablespoons Ghee or Vegetable Oil
- 2 tablespoons Unsalted Butter (added at the end for gloss)
- 1 large Yellow Onion (finely diced)
- 1.5 cups Tomato Puree (canned tomato sauce or passata)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 cup Heavy Cream (at room temperature)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1 teaspoon Sugar or Honey (to balance the acidity)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
In a large mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, and all the 'Chicken Marinade' spices. Whisk until smooth.
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2
Add the chicken pieces to the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, though 4 hours is ideal for maximum tenderness.
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3
Preheat your oven to 450°F (230°C) or set your broiler to high. Thread the chicken onto skewers or place them on a wire rack over a baking sheet.
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4
Cook the chicken for 15-20 minutes, turning halfway through, until the edges are charred and the internal temperature reaches 165°F. Set aside.
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5
While the chicken cooks, heat the ghee in a large heavy-bottomed pan or Dutch oven over medium heat.
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6
Add the diced onions and sauté for 8-10 minutes until they are golden brown and translucent. Do not rush this step, as caramelized onions provide the base flavor.
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7
Stir in the ground cumin and coriander, cooking for 1 minute until fragrant.
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8
Pour in the tomato puree and sugar. Reduce heat to medium-low, cover, and simmer for 10-15 minutes until the sauce thickens and the oil begins to separate from the sides.
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9
Gently stir in the heavy cream and the grilled chicken pieces (along with any juices from the tray).
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10
Simmer for another 5 minutes to let the chicken absorb the sauce flavors.
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11
Stir in the butter and the crushed dried fenugreek leaves. This provides the signature 'restaurant' aroma.
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12
Taste and adjust salt as needed. Garnish with fresh cilantro before serving hot.
💡 Chef's Tips
Always use chicken thighs instead of breasts; they stay juicy and tender under high heat. If you want a smoother sauce, blend the onion and tomato mixture before adding the cream and chicken. Kashmiri Chili Powder is essential for the bright red color without overwhelming spice; substitute with paprika and a pinch of cayenne if unavailable. Don't skip the Kasuri Methi (dried fenugreek)—it is the secret ingredient that provides the authentic earthy fragrance. For an extra smoky flavor, use the 'dhungar' method by placing a hot coal in a small bowl inside the pot and drizzling it with ghee before sealing the lid for 2 minutes.
🍽️ Serving Suggestions
Serve alongside warm, garlic-buttered naan bread to soak up the luxurious sauce. Pair with fragrant Basmati rice or Jeera (cumin) rice for a complete meal. A side of cooling Cucumber Raita helps balance the warmth of the spices. Serve with a crisp Indian lager or a chilled Mango Lassi to refresh the palate. Accompany with thin slices of red onion and a wedge of lime for a bright, acidic crunch.