Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
  • 1 tbsp vegetable oil
  • 1 tsp Kashmiri chili powder
  • 1 tsp cumin powder
  • 0.5 tsp salt
  • 3 tbsp salted butter, divided
  • 1 large yellow onion, finely grated or pureed
  • 2 tbsp ginger-garlic paste
  • 1 cup tomato puree (passata)
  • 1 tbsp sugar or honey
  • 1 tsp garam masala
  • 0.5 cup heavy cream
  • 0.5 cup water or chicken stock
  • 1 tbsp dried fenugreek leaves (kasuri methi), crushed
  • 1 tbsp fresh cilantro, chopped for garnish

Instructions:

  1. Toss the chicken pieces in a bowl with the vegetable oil, cumin powder, Kashmiri chili powder, and salt until evenly coated.
  2. Heat a large skillet over medium-high heat. Add the chicken in a single layer and sear until the edges are mahogany-colored and crisp, about 3 minutes per side. Remove chicken from the pan and set aside.
  3. In the same skillet, melt 1 tablespoon of butter. Add the onion puree and cook for approximately 5 minutes until the moisture evaporates and the onions turn translucent.
  4. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
  5. Add the tomato puree, sugar (or honey), and water (or chicken stock). Bring to a simmer for 3-5 minutes.
  6. Return the seared chicken to the pan. Stir in the heavy cream and garam masala, simmering for another 2 minutes until the chicken is cooked through.
  7. Turn off the heat. Stir in the remaining 2 tablespoons of cold butter and the crushed fenugreek leaves to emulsify the sauce into a glossy finish. Garnish with fresh cilantro.