For the chicken marinade: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces ½ cup plain yogurt 1 tbsp lemon juice 1 tsp ground cumin 1 tsp garam masala 1 tsp turmeric 1 tsp chili powder or paprika ½ tsp salt
For the sauce: 3 tbsp butter (divided) 1 medium onion, finely chopped 3 garlic cloves, minced 1 tbsp fresh ginger, grated 1½ tsp garam masala 1 tsp ground cumin 1 tsp chili powder or paprika 1 cup tomato puree (or canned crushed tomatoes, blended smooth) 1 cup heavy cream ½ cup water or chicken stock Salt, to taste Fresh cilantro, chopped (for garnish)
Instructions 1. Marinate the chicken In a bowl, mix yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add chicken, coat well, cover, and marinate at least 1 hour (overnight is best).
2. Cook the chicken In a large skillet or pan, melt 1 tbsp butter over medium-high heat. Add marinated chicken and sear until lightly browned (it doesn’t need to be fully cooked through). Remove and set aside.
3. Make the sauce In the same pan, melt another 1 tbsp butter. Add onions and sauté until golden. Stir in garlic, ginger, garam masala, cumin, and chili powder. Cook 1 minute. Add tomato puree, stir, and simmer for 8–10 minutes until thickened and deepened in color.
4. Finish the curry Add cream, water/stock, and salt to taste. Return chicken to the pan. Simmer 15-20 minutes until chicken is tender and cooked through.
5. Add final richness Stir in the last 1 tbsp butter before serving. Garnish with cilantro or parsley. Enjoy!
Best served with: • Steamed rice • Garlic naan • Roti or paratha
