Back to 5 servings Chicken and marinade 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 0.5 cup plain whole-milk yogurt, Greek-style works too 1 tablespoon garlic, minced 1 tablespoon fresh ginger, minced or finely grated 2 teaspoons garam masala 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon mild red chili powder, Kashmiri recommended, or paprika 1 teaspoon kosher salt 2 tablespoons neutral oil, such as canola or grapeseed Sauce 4 tablespoons unsalted butter, divided 1 large yellow onion, finely chopped 1.5 tablespoons garlic, minced 1 tablespoon fresh ginger, minced or grated 1.5 teaspoons ground cumin 1.5 teaspoons garam masala 1 teaspoon ground coriander 1 teaspoon mild red chili powder, adjust to taste 1 can (14 oz) crushed tomatoes, or passata 1 teaspoon kosher salt, plus more to taste 1 tablespoon sugar 1 cup heavy cream, room temperature 0.5 teaspoon dried fenugreek leaves, kasuri methi, crushed between your palms Serving 0.25 cup fresh cilantro, chopped, for garnish cooked basmati rice, for serving naan, for serving
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1 Step 1: Combine the chicken with the yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, salt and oil. Cover and refrigerate for at least 1 hour, or up to 24 hours.2 Step 2: Heat 1 tablespoon of the butter with 1 tablespoon of the oil in a large, wide skillet over medium-high heat. Working in batches so the pieces are not crowded, sear the chicken 3 to 4 minutes per side until browned, then set aside.3 Step 3: Melt the remaining butter in the same skillet over medium heat. Add the onion and cook about 6 minutes until soft and golden, scraping up the browned bits.4 Step 4: Add the garlic and ginger and cook about 1 minute until fragrant. Stir in the cumin, garam masala, coriander and chili powder for about 20 seconds, taking care not to let them scorch.5 Step 5: Add the crushed tomatoes, salt and sugar. Simmer over medium-low heat about 10 minutes, stirring now and then, until the sauce thickens and the fat begins to separate at the edges.6 Step 6: Blend the sauce until completely smooth, adding a splash of water if needed. Return it to the pan.7 Step 7: Stir in the cream and crushed fenugreek, then return the chicken and its juices to the pan. Simmer 8 to 10 minutes until the chicken is cooked through (165°F / 74°C inside) and the sauce is thick and bubbling.8 Step 8: Taste and adjust the salt. Garnish with chopped cilantro and serve hot over basmati rice or with naan.getsaucepan.com/r/dbfe3e7a-e567-51df-af1a-47ecc04ca5e7
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