Equipment
Ingredients
Chicken and Marinade
- 600 g boneless skinless chicken thighs, cut into 3cm pieces
- 120 g plain full-fat yogurt
- 15 ml lemon juice
- 15 g garlic, grated
- 15 g ginger, grated
- 5 g garam masala
- 5 g kashmiri chili powder
- 5 g salt
Tomato and Yogurt Sauce
- 30 g ghee
- 150 g onion, finely diced
- 10 g garlic, grated
- 10 g ginger, grated
- 4 g ground coriander
- 3 g ground cumin
- 2 g ground turmeric
- 5 g kashmiri chili powder
- 400 g tomato passata
- 150 g plain full-fat yogurt, room temperature, whisked until smooth
- 100 ml water
- 2 g kasuri methi, dried fenugreek leaves, crushed
- 3 g salt
- 10 g fresh coriander, chopped
Nutrition (per serving)
Method
In a mixing bowl, combine 120g yogurt, lemon juice, 15g grated garlic, 15g grated ginger, garam masala, chili powder, and salt. Add the chicken pieces and mix thoroughly to ensure every piece is evenly coated.
Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor development.
Heat a large heavy-bottomed skillet over high heat. Add the marinated chicken pieces in a single layer, shaking off excess marinade. Sear for 4 to 5 minutes per side until charred and the internal temperature reaches 74°C/165°F. Remove the chicken from the pan and set aside.
Reduce the heat to medium. In the same skillet, melt the ghee and add the finely diced onion. Sauté for 8 to 10 minutes until the onions are deeply browned, scraping up any fond left by the chicken.
Stir in the remaining 10g garlic and 10g ginger, cooking for 1 minute until fragrant. Add the ground coriander, cumin, turmeric, and kashmiri chili powder. Toast the spices for 30 seconds, stirring constantly.
Pour in the tomato passata and salt. Simmer the sauce for 15 minutes, stirring occasionally, until it thickens and a thin layer of oil begins to separate and pool at the edges of the pan.
Lower the heat to minimum. Gradually whisk in the 150g room temperature yogurt, stirring constantly to temper the dairy and prevent it from curdling. If the sauce appears too thick, stir in up to 100ml of water to reach your desired consistency.
Return the charred chicken and any rested juices to the skillet. Crush the kasuri methi between your palms and sprinkle it over the top. Simmer gently for 5 minutes to meld the flavors.
Remove the skillet from the heat. Garnish with chopped fresh coriander before serving.
Chef's Notes
- Full-fat dairy is crucial for this recipe. Low-fat or non-fat yogurt lacks the stabilizing fat required to withstand simmering temperatures and will almost certainly curdle when introduced to the hot tomato base.
- Do not wash the pan between searing the chicken and making the sauce. The browned bits left behind, known as the fond, dissolve into the onions and form the foundational flavor layer of your curry.
- Kasuri methi (dried fenugreek leaves) gives restaurant-style Indian dishes their distinct, savory, and slightly smoky aroma. Do not skip this ingredient if aiming for an authentic flavor profile.
- Kashmiri chili powder is prized for its vibrant red hue and mild heat. If using standard cayenne pepper as a substitute, use only a fraction of the requested amount to avoid making the dish overly spicy.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors will deepen overnight.
Freezer: 2 months — Freeze in portions. Thaw overnight in refrigerator.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water to prevent the yogurt sauce from splitting.
