Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 1 cup tomato purée
  • 1/2 cup heavy cream
  • 1 tsp Kashmiri red chili powder
  • 1 tsp sugar
  • 1 tsp dried fenugreek leaves, crushed

Instructions:

  1. In a medium bowl, toss the chicken pieces with lemon juice, ginger-garlic paste, turmeric, 1 tsp garam masala, and salt. Let sit for 10–15 minutes.
  2. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear chicken in a single layer for about 3 minutes per side until golden-brown. Remove chicken from the pan and set aside.
  3. Lower heat to medium and add the remaining 3 tbsp butter. Sauté the diced onions until translucent and soft.
  4. Stir in the red chili powder and remaining 1 tsp garam masala, cooking for 60 seconds until fragrant. Pour in the tomato purée and simmer for 5–7 minutes until the sauce thickens.
  5. Whisk in the heavy cream and sugar until the sauce is a uniform orange hue.
  6. Return the seared chicken and any resting juices to the pan. Simmer gently for 5 minutes.
  7. Stir in the crushed dried fenugreek leaves just before turning off the heat.