By Chef B. Boukim
Prep: 20 min · Cook: 35 min · Total: 55 min · Serves 4
Ingredients
- 1.5 lb Boneless skinless chicken thighs
- 0.5 cup Plain yogurt
- 1 tbsp Tandoori masala
- 1 tbsp Lemon juice
- 1 tbsp Ginger garlic paste
- 5 tbsp Butter
- 1 large Yellow onion, finely diced
- 1.5 cups Tomato puree
- 0.75 cup Heavy cream
- 1 tsp Ground fenugreek (kasuri methi)
- 1 tsp Garam masala
- 0.5 tsp Ground cumin
- 1 tsp Sugar
- 1 tsp Salt
- 2 tbsp Fresh cilantro, chopped
Instructions
- Cut chicken thighs into 2-inch pieces. Whisk yogurt, tandoori masala, lemon juice, and half the ginger-garlic paste. Toss chicken in marinade, cover, and refrigerate at least 1 hour.
- Preheat broiler to high. Thread chicken onto skewers or place on a foil-lined tray and broil for 6-8 minutes, turning once, until charred on the edges but not fully cooked. Set aside.
- In a large skillet, melt 3 tbsp butter over medium heat. Add onion and cook until very soft and golden, about 8 minutes. Add remaining ginger-garlic paste and cook 1 minute.
- Add tomato puree, cumin, sugar, and salt. Simmer for 10 minutes, stirring, until the sauce thickens and oil begins to separate at the edges.
- Transfer sauce to a blender with 2 tbsp butter and blend until completely smooth. Return to the pan over low heat.
- Stir in heavy cream, garam masala, and crushed fenugreek. Add the chicken and simmer gently for 8-10 minutes until cooked through. Finish with remaining butter. Garnish with cilantro and serve with naan or rice.