📖 Instructions

1. Marinate the chicken: In a bowl, combine 1.5 lbs of boneless, skinless chicken thighs (cut into 1-inch pieces) with 1 tablespoon of ginger-garlic paste, 1 teaspoon of red chili powder (adjust to your spice preference), 1/2 teaspoon of turmeric powder, 1/2 teaspoon of garam masala, and 2 tablespoons of plain yogurt. Mix well and let it marinate for at least 30 minutes. Longer marination (up to 4 hours in the fridge) will intensify the flavor – trust me, its worth it!
2. Sauté the aromatics: In a large pan or pot, heat 2 tablespoons of butter (or ghee for a more authentic flavor) over medium heat. Add 1 chopped medium onion and sauté until golden brown, about 5-7 minutes. Add 1 tablespoon of ginger-garlic paste and cook for another minute until fragrant.
3. Cook the chicken: Add the marinated chicken to the pan and cook until browned on all sides, about 5-7 minutes. The chicken doesn’t need to be fully cooked at this point, just nicely seared.
4. Make the sauce: Stir in 1 (14-ounce) can of crushed tomatoes, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1/2 teaspoon of cumin powder, 1/4 teaspoon of sugar (or honey), and salt to taste. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
5. Add cream and butter: Stir in 1/2 cup of heavy cream and 2 tablespoons of butter. Simmer for another 5 minutes, stirring gently, until the sauce is thickened and creamy. Taste and adjust seasonings as needed. Now is a good time to add a pinch of kasuri methi (dried fenugreek leaves) – crush them between your palms before adding to release their aroma. I’m telling you, it makes a WORLD of difference.
6. Garnish and serve: Garnish with fresh cilantro leaves. Serve hot with naan bread, rice, or roti. A dollop of fresh cream on top adds a touch of decadence – if you’re feeling fancy.