🧂 Ingredients

• 1.5 lbs chicken breasts
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1.5 tsp each minced garlic
• 1.5 tsp each minced ginger
• 1 tsp garam masala
• 1 tsp chili powder
• 1/2 tsp turmeric
• 1 tsp salt
• 2 tbsp butter
• 1 tbsp oil
• 1 small onion
• 1 tbsp ginger-garlic paste
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp garam masala
• 14 oz tomato purée
• 1 tsp sugar
• 1/2 cup heavy cream
• 1 tbsp fenugreek leaves (kasuri methi)

📖 Instructions

🌿 Marinate the Chicken
In a bowl, mix the chicken with yogurt, lemon juice, ginger-garlic paste (or mixture of minced garlic and minced ginger), garam masala, chili powder, tumeric, and salt. Cover and marinate in the fridge for at least 1 hour, or overnight for best flavor.

🔥 Cook the Chicken
Heat a grill pan, skillet, or broiler. Cook the marinated chicken pieces until charred and just cooked through — about 4–5 minutes per side. Set aside.
(Alternatively, you can bake them at 400°F / 200°C for 15–20 minutes.)

🌶️ Make the Sauce
In a large skillet, heat butter and oil. Add the finely chopped onions and sauté until golden and soft.
Add ginger-garlic paste and sauté for 1 minute.
Add cumin, coriander, paprika, chili powder, and garam masala. Stir for 30 seconds to bloom the spices.
Add tomatoe purée, sugar, and salt. Simmer on low for 10–15 minutes, until thick and deep red.
Stir in cream and crushed fenugreek leaves (if using). Simmer another 5 minutes.

🍲 Combine & Finish
Add the grilled chicken into the sauce and simmer for 5–10 minutes, until the flavors meld and the chicken is tender.
Finish with a knob of butter and a swirl of cream on top if desired.

🍽️ To Serve:
Basmati rice or naan
Chopped cilantro (optional garnish)
Extra butter or cream drizzle for that restaurant-style look