📖 Instructions

1. Marinate the Chicken: In a large bowl, combine 1.5 pounds of boneless, skinless chicken thighs (cut into 1-inch pieces) with 1 tablespoon of ginger-garlic paste, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder (adjust to your spice preference), 1/2 teaspoon of garam masala, the juice of 1/2 lemon, and 1/2 cup of plain yogurt. Mix well, ensuring the chicken is fully coated. Cover and refrigerate for at least 30 minutes, or preferably 2-3 hours for maximum flavor. Overnight is even better!
2. Prepare the Base Gravy: While the chicken is marinating, prepare the gravy base. Heat 2 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 large onion (finely chopped) and sauté until golden brown, about 5-7 minutes. This step is crucial for building the flavor of the gravy.
3. Add Aromatics: Add 1 tablespoon of ginger-garlic paste and sauté for another minute until fragrant. Be careful not to burn the garlic!
4. Bloom the Spices: Add 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, and 1/2 teaspoon of garam masala to the pot. Sauté for 1-2 minutes, stirring constantly, until the spices release their aroma. Add a splash of water if the spices start to stick or burn.
5. Add Tomatoes: Pour in one 28-ounce can of crushed tomatoes and stir well. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the tomatoes have softened and the gravy has thickened slightly.
6. Blend the Gravy: Remove the pot from the heat and let the gravy cool slightly. Use an immersion blender to blend the gravy until smooth. Alternatively, you can transfer the gravy to a regular blender, but be very careful when blending hot liquids – vent the lid to prevent pressure buildup. Return the blended gravy to the pot.
7. Cook the Chicken: While the gravy is simmering, heat 1 tablespoon of oil in a skillet or frying pan over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches) and cook for 5-7 minutes per side, or until browned on all sides and cooked through. Don't overcrowd the pan, as this will steam the chicken instead of browning it.
8. Combine Chicken and Gravy: Add the cooked chicken to the pot with the gravy. Stir well to coat the chicken in the sauce.
9. Add Cream and Butter: Stir in 1 cup of heavy cream and 2 tablespoons of butter. Simmer for another 5-10 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Taste and adjust the seasoning as needed. You may want to add a pinch of salt, sugar, or more garam masala.
10. Garnish and Serve: Garnish with freshly chopped cilantro and a swirl of cream (optional). Serve hot with naan bread, basmati rice, or both. I've even had it over quinoa before when I was out of rice – it's surprisingly good!