– 1 & 1/2 pounds boneless skinless chicken thigh – 1/2 cup plain yogurt – 4 cloves garlic minced – 1 tablespoon minced fresh ginger – 2 teaspoons garam masala – 1 teaspoon chili powder – 1 teaspoon dried fenugreek leaves – 1 teaspoon garlic powder – 1 teaspoon ground cumin – 1 teaspoon onion powder – 1 teaspoon sweet paprika – 1 teaspoon kosher salt – 1 teaspoon turmeric For the sauce: – 1/4 cup ghee – 1 & 1/2 cups tomato passata – 1 cup heavy cream – 1 tablespoon granulated sugar – 1 & 1/2 teaspoons kosher salt – Fresh chopped cilantro for garnish
Cut chicken thighs into bite-sized pieces and lay aside. 1 1/2 pounds boneless skinless chicken thighsMix the yoghurt, garlic.
Ginger, garam masala, chilli powder, fenugreek, garlic powder, cumin, onion powder, paprika, salt, and turmeric in a large bowl until smooth.
1/2 cup plain yoghurt, 4 cloves garlic, 1 tablespoon chopped fresh ginger, 2 teaspoons garam masala, 1 teaspoon chilli powder, 1 teaspoon dried fenugreek leaves, 1 teaspoon garlic powder.
1 teaspoon powdered cumin, 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1 teaspoon kosher salt.
Add the chicken to the bowl, stir in the marinade, cover with plastic wrap, and marinate for at least an hour or overnight.
Heat a deep-sided dutch oven or pan on high. Once hot, add ghee. Sear the marinated chicken in the pot, stirring regularly, for 10 minutes until browned on most sides.
1/4 cup ghee Mix the tomato passata, cream, sugar, salt, and any residual chicken marinade in the pot, scraping up any browned parts.
1.5 cups tomato passata, 1 cup heavy cream, 1 tablespoon granulated sugar, 1.5 teaspoons kosher salt
Simmer and reduce heat to medium-low. Cover and simmer 30 minutes, stirring periodically. Optional fresh cilantro garnish. Freshly cut cilantro for garnish