Ingredients
Scale
Marinade for the Chicken:
- 800 grams boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt (unsweetened)
- 2 tablespoons lemon juice
- 1 ½ tablespoons garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon cumin powder
- 1 teaspoon turmeric
- 1 teaspoon Kashmiri chili powder or smoked paprika
- 1 teaspoon salt
For the Masala Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 medium onions, finely chopped
- 1 tablespoon garlic, grated
- 1 tablespoon fresh ginger, grated
- 1 ½ teaspoons cumin powder
- 1 ½ teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon red chili powder (optional, adjust to taste)
- 1 teaspoon salt
- 400 grams tomato puree (or crushed tomatoes)
- 1 ¼ cups heavy cream or coconut cream for dairy-free version
- 1 teaspoon brown sugar
- Fresh cilantro, chopped (for garnish)
Basic Preparation:
- Measure and prep all spices in advance for ease during cooking.
- Chop onions and mince garlic/ginger ahead of time to save time.
- Dice chicken evenly to ensure uniform cooking.
Instructions
- Marinate the Chicken
- In a large bowl, combine yogurt, lemon juice, garlic, ginger, and all the listed marinade spices.
- Add the chicken pieces and toss thoroughly until each piece is well-coated.
- Cover and refrigerate for at least 30 minutes. For the best flavor, marinate for 4 hours or overnight.
- Sear the Chicken
- Heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat.
- Remove chicken from the marinade, shaking off excess.
- Sear chicken pieces in batches to avoid overcrowding. Cook 3–4 minutes per side until browned but not fully cooked through.
- Set aside on a plate while preparing the sauce.
- Sauté Aromatics for the Sauce
- In the same pan, add the remaining oil and butter.
- Sauté chopped onions over medium heat for about 5 minutes until soft and golden.
- Add the grated garlic and ginger. Stir constantly and cook for 1–2 more minutes until fragrant.
- Toast the Spices
- Add cumin, garam masala, turmeric, coriander, Kashmiri chili, and red chili powder to the pan.
- Stir continuously for 30 seconds to bloom the spices and release their aromas.
- Simmer the Tomato Base
- Pour in the tomato puree and mix well to incorporate all the spices.
- Add salt and simmer over medium-low heat for 10–15 minutes. Stir occasionally until the sauce thickens and darkens in color.
- Add Cream and Sugar
- Lower the heat and stir in the heavy cream (or coconut cream) and brown sugar.
- Mix until smooth and creamy. Taste and adjust seasoning as needed.
- Combine Chicken and Sauce
- Return the seared chicken pieces (along with any juices) to the pan.
- Simmer for 8–10 minutes over low heat until the chicken is fully cooked and tender.
- The sauce should cling to the chicken and have a rich, velvety consistency.
- Final Touches
- Remove from heat and let rest for 5 minutes.
- Garnish with freshly chopped cilantro before serving.
Notes
- Marination Time:
- While 30 minutes is sufficient in a pinch, longer marination enhances both tenderness and flavor depth.
- Cream Substitutes:
- For a dairy-free option, use full-fat coconut cream. This gives a slightly different taste but remains delicious.
- Avoid Overcrowding the Pan:
- When searing the chicken, do it in batches to maintain high heat and achieve browning.
- Balancing Spice Level:
- Kashmiri chili powder provides a mild heat with vibrant color. For more spice, add red chili powder; for less, omit it.
- Thickness Control:
- If the sauce becomes too thick, add a splash of water or chicken broth to adjust consistency.
- Make-Ahead and Storage:
- The dish stores well in the fridge for up to 3 days and freezes beautifully for up to 2 months. Reheat gently on the stove or microwave.
- Double the Batch:
- This recipe scales up easily. Perfect for meal prep or entertaining.
- Prep Time: 20 minutes
- Cook Time: 40 minutes