Back to 4 servings chicken 1 lb boneless chicken, cut into 1/2-inch cubes masala 0.5 cup onion, finely chopped 4 green chilies, slit; use 2 to 3 if small and hot 1 tbsp ginger-garlic paste 4 large tomatoes, halved 1 tbsp tomato paste, optional, for color 0.25 cup neutral oil 1 tbsp ghee spices 0.25 tsp turmeric 1 tsp red chili powder 1 tsp cumin powder 0.5 tsp black pepper, ground 0.5 tsp white pepper, ground 0.5 tsp garam masala 1.5 tsp salt, or to taste finish 1 cup full-fat plain yogurt, about 250 g, whisked smooth and at room temperature 2 tbsp fresh cream, plus 1 tbsp to garnish 1 tsp dried fenugreek leaves, kasuri methi, crushed
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1 Step 1: Heat the oil and ghee in a wide, heavy pot over medium heat. Fry the onion and slit green chilies until golden brown, about 5 minutes.2 Step 2: Add the halved tomatoes and cook 5 to 8 minutes, until softened and starting to break down.3 Step 3: Turn off the heat. Transfer the tomato mixture to a blender with the yogurt and blend until smooth. Set aside.4 Step 4: Return the pot to medium-high heat with the oil left in it. Add the chicken, ginger-garlic paste, salt and all spices except the fenugreek leaves. Sauté 2 to 3 minutes, until the chicken changes color.5 Step 5: Pour in the blended tomato-yogurt mixture and stir in the tomato paste if using. Cover and simmer over medium-low heat about 15 minutes, stirring occasionally, until the chicken is cooked through (no pink inside, juices run clear, 165°F / 74°C) and the oil separates at the edges of the gravy.6 Step 6: Stir in the crushed fenugreek leaves and the 2 tablespoons cream. Cook uncovered 2 to 3 minutes so the cream heats through.7 Step 7: Taste and adjust salt. Serve hot, garnished with a drizzle of cream and a pinch of dried fenugreek.getsaucepan.com/r/58e4250a-8c7c-5f9c-9ca8-b3f69aa47e02
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