Country: India Region / Locale: Indian Servings: 4

Ingredients

• chicken thighs – 500 g / 1 lb
• yogurt – 1 cup / 240 g
• lemon juice – 2 tbsp / 30 ml
• garam masala – 1 tsp / 2 g
• cumin powder – 1 tsp / 2 g
• turmeric powder – 1/2 tsp / 1 g
• salt – 1 tsp / 5 g
• butter – 2 tbsp / 28 g
• onion – 1 large, finely chopped
• ginger-garlic paste – 2 tbsp / 30 g
• tomato puree – 1 1/2 cups / 360 ml
• heavy cream – 1 cup / 240 ml
• coriander powder – 1 tsp / 2 g
• red chili powder – 1/2 tsp / 1 g
• fresh coriander leaves – for garnish

Instructions

1. Marinate chicken thighs with yogurt, lemon juice, garam masala, cumin powder, turmeric powder, and salt. Refrigerate for at least 1 hour.
2. Heat butter in a large pan over medium heat. Add the finely chopped onion and cook until golden brown.
3. Stir in ginger-garlic paste and cook until fragrant.
4. Add marinated chicken and cook until most of the liquid has evaporated and the chicken is browned.
5. Pour in the tomato puree and cook for 15 minutes until the oil separates from the masala.
6. Stir in heavy cream, coriander powder, and red chili powder. Simmer for another 10 minutes until the sauce is thick and creamy.
7. Garnish with fresh coriander leaves before serving.

Substitutions

• chicken thighs -> chicken breast
• heavy cream -> coconut cream
• butter -> ghee

Enhancements in the Next Evolution

• Use a tandoor or grill to cook the chicken for an authentic smoky flavor.
• Add a pinch of fenugreek leaves for enhanced aroma.
• Incorporate a bit of honey for a balanced sweet note.