📝 About This Recipe
Regarded as Britain’s true national dish, this recipe bridges the gap between the clay ovens of Punjab and the cozy curry houses of Glasgow. Succulent pieces of yogurt-marinated chicken are charred to perfection before being bathed in a velvety, spice-infused tomato and cream sauce. It is a masterpiece of balance, offering a harmonious blend of smoky, savory, and slightly sweet notes that define modern British comfort food.
🥗 Ingredients
The Chicken Marinade
- 800 grams Chicken Thighs (boneless, skinless, cut into 1-inch bite-sized chunks)
- 1 cup Greek Yogurt (full fat for best moisture retention)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Ginger-Garlic Paste (freshly pounded or store-bought)
- 1 tablespoon Garam Masala
- 1 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (gives the classic red color without excessive heat)
The Masala Sauce
- 3 tablespoons Ghee or Vegetable Oil (ghee adds a traditional nutty flavor)
- 1 large Yellow Onion (very finely diced)
- 1.5 cups Tomato Puree (canned passata or smooth blended tomatoes)
- 1 tablespoon Tomato Paste (for deep color and richness)
- 1.5 teaspoons Ground Cumin
- 1.5 teaspoons Ground Coriander
- 3/4 cup Heavy Cream (double cream for a truly British finish)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed between palms)
- 1 teaspoon Sugar or Honey (to balance the acidity of the tomatoes)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 inch Ginger (cut into fine matchsticks)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, and Kashmiri chili powder until smooth.
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2
Add the chicken chunks to the marinade, ensuring every piece is well-coated. Cover and refrigerate for at least 30 minutes, though 4-6 hours is ideal for maximum tenderness.
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3
Preheat your oven's broiler (grill) to high. Thread the chicken onto skewers or place them on a wire rack set over a baking sheet lined with foil.
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4
Broil the chicken for 6-8 minutes per side. You are looking for slightly charred, blackened edges which mimic the traditional tandoor oven effect. The chicken should be about 80% cooked through.
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5
While the chicken rests, heat the ghee in a large heavy-bottomed pan or Dutch oven over medium heat.
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6
Add the finely diced onions and sauté for 10-12 minutes. The onions should be golden brown and soft, almost caramelizing, which provides the base sweetness for the sauce.
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7
Stir in the tomato paste, ground cumin, and ground coriander. Toast the spices with the onions for 2 minutes until fragrant.
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8
Pour in the tomato puree (passata) and a splash of water (about 1/4 cup). Reduce heat to low, cover, and simmer for 15 minutes until the sauce thickens and the oil begins to separate from the edges.
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9
Stir in the heavy cream and sugar. The sauce will turn that iconic vibrant orange color.
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10
Add the charred chicken pieces (and any juices from the tray) into the simmering sauce. Stir gently to combine.
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11
Add the crushed Kasuri Methi (dried fenugreek leaves). This is the 'secret ingredient' that provides the authentic restaurant aroma.
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12
Simmer uncovered for another 5-8 minutes until the chicken is fully cooked through and the sauce is thick enough to coat the back of a spoon.
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13
Taste and adjust seasoning with salt. Garnish with fresh cilantro and ginger matchsticks before serving.
💡 Chef's Tips
Use chicken thighs instead of breasts; they stay juicy and tender during the high-heat broiling process. Don't skip the Kasuri Methi; it's the essential herb that gives the dish its distinct 'curry house' smell. If your sauce looks too pale, add an extra teaspoon of Kashmiri chili powder or a drop of natural red food coloring to achieve the classic neon-orange look. For an extra smoky flavor, you can perform the 'Dhungan' technique by placing a hot coal in a small metal bowl inside the pot, drizzling it with ghee, and sealing the lid for 2 minutes.
🍽️ Serving Suggestions
Serve alongside fluffy Basmati rice infused with whole cardamom pods and cloves. Warm, buttered Garlic Naan is essential for mopping up the rich masala sauce. A side of cooling Cucumber Raita helps balance the warmth of the spices. Pair with a crisp, cold Indian Lager or a Pale Ale to cut through the richness of the cream.