🧂 Ingredients

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

📖 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