Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 3 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 medium onion, finely diced
  • 1.5 cups tomato puree
  • 1 tbsp sugar
  • 1 tsp Kashmiri red chili powder
  • 1/2 cup heavy cream
  • 1 tbsp dried kasuri methi, crushed

Instructions:

  1. Toss the chicken pieces with the lemon juice, ginger-garlic paste, garam masala, turmeric, and salt.
  2. Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken in a single layer and sear for 3-4 minutes per side until the edges are mahogany-colored and golden brown. Remove the chicken from the pan and set aside.
  3. Reduce heat to medium and melt the butter into the remaining pan juices. Stir in the diced onions and sauté for 5 minutes until translucent and soft.
  4. Stir in the Kashmiri chili powder for 30 seconds until fragrant.
  5. Pour in the tomato puree and sugar. Simmer on low for 8-10 minutes until the sauce thickens and turns a deep red.
  6. Return the seared chicken to the pan. Stir in the heavy cream and crushed kasuri methi.
  7. Simmer for another 2-3 minutes until the sauce is glossy and the chicken is cooked through.