Description
A rich Indian-inspired dish of tender grilled chicken simmered in a velvety tomato-cream sauce layered with warm spices like garam masala, fenugreek, and turmeric. Perfect for authentic, restaurant-quality flavor at home.
Ingredients
1.5 lbs Chicken thighs (boneless, skinned for faster cooking)
1/4 cup (unsalted) Butter
2 cups Tomato puree (blended ripe tomatoes, no added sugar)
1/2 cup (full-fat) Cream
1 tbsp Fenugreek leaves (dry-roast for intensified flavor)
3–4 Kashmiri chilies (use red bell peppers if mild)
1 tsp Ground cumin
1 tsp Turmeric
1/2 tsp Kashmiri chili powder
2 tbsp Lemon juice
1 tbsp Butter (for grilling)
1 medium onion (chopped)
1/2 cup Water or broth
Instructions
Pat dry chicken thighs. In a bowl, whisk 2 tbsp lemon juice, 1 tsp turmeric, 1 tsp ground cumin, and 1/2 tsp Kashmiri chili. Coat chicken and refrigerate 30–45 minutes.
Heat a skillet or grill pan to medium-high. Coat chicken with 1 tbsp butter and cook 3–4 minutes per side until golden-brown. Set aside to rest.
In a large pot, melt 1/4 cup butter over medium heat. Sauté 1 chopped onion 3–4 minutes until translucent. Add dry-roasted fenugreek leaves and Kashmiri chilies; cook 1 minute.
Stir in tomato puree and 1/2 cup water. Simmer 15–20 minutes until thickened.
Reduce heat, stir in 1/2 cup full-fat cream. Return cooked chicken to the pot and simmer 5–10 minutes. Adjust spices as needed.
Notes
Simmer the sauce slowly to develop depth of flavor.
Cashew purée can substitute cream for a vegan option.
Use red bell peppers instead of chilies for a milder version.
Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 1.5 lbs chicken per 4–6 servings)
- Calories: 650
- Sugar: 4g
- Sodium: 2000mg
- Fat: 40g
- Saturated Fat: 25g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg