Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch pieces
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 2 tbsp ghee
  • 1 cup tomato purée (passata)
  • 1 tsp sugar
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 cup heavy cream
  • 2 tbsp cold butter, cubed
  • 0.5 tsp salt

Instructions:

  1. In a large bowl, toss the chicken pieces with Greek yogurt, lemon juice, ginger-garlic paste, garam masala, and turmeric. Marinate for at least 10 minutes.
  2. Heat a large skillet over medium-high heat with a splash of oil. Add the chicken in a single layer and sear for 3 minutes per side until charred spots appear. Remove chicken from the pan and set aside.
  3. Reduce heat to medium. Add 2 tbsp of ghee to the pan. Add smoked paprika, cumin, and extra garam masala, stirring for 30 seconds to bloom the spices.
  4. Pour in the tomato purée and sugar. Simmer for 8–10 minutes until the sauce darkens and thickens.
  5. Stir the chicken and any accumulated juices back into the sauce. Pour in the heavy cream and simmer for 2 minutes.
  6. Turn off the heat. Whisk in the cold cubed butter one piece at a time to create a glossy emulsion. Garnish with fresh cilantro and serve.