Indian
For the marinade:
✤45g plain, whole milk greek yogurt
✤1 tsp mild Kashmiri chili powder (sub 3:1 paprika & cayenne)
✤1 tsp ground coriander
✤1 tsp cumin
✤1 tsp salt
✤1/2 tsp cayenne
✤1/2 tsp garlic powder
✤1/4 tsp turmeric powder
✤1/4 tsp garam masala
✤1/4 tsp dried fenugreek leaves, crushed between your fingers
✤1 tsp lemon juice
✤1 tbsp vegetable oil
✤~20 oz boneless skinless chicken thighs, cut into 1-in cubes
For the sauce:
✤3 tbsp vegetable oil
✤1 small yellow onion, finely chopped (~150g)
✤6 cloves garlic, finely chopped
✤1-inch piece ginger, peeled & finely chopped
✤2 tsp salt
✤1 tsp mild Kashmiri chili powder
✤1 tsp cumin
✤1/2 tsp ground coriander
✤1/2 tsp chili powder
✤2 tbsp (30g) tomato paste
✤2/3 cup (168g) tomato pureé
✤1 cup water
✤4 tsp (16g) sugar
✤2/3 cup heavy whipping cream
✤2 tbsp butter
✤1/2 tbsp dried fenugreek leaves, crushed
❖In a medium bowl, mix together all marinade ingredients except chicken, then add the chicken and stir gently to coat. Cover and refrigerate at least 2 hours, up to 24 hours. When ready to use, allow chicken to come to room temp.
❖Preheat broiler to High, moving a rack close to heat source. Line the bottom of a baking sheet with foil and place a wire rack on top. Arrange chicken on rack so they’re not touching. Broil 8-10 min until lightly charred, rotating tray halfway through. Set aside.
❖Heat the 3 tbsp oil in a large pan over med-high heat. Add the onions, garlic & ginger and sauté 5 min, until golden brown.
❖Reduce heat to med-low, add the spices & salt and sauté 1 min to bloom.
❖Add the tomato paste & pureé and increase heat to med-high. Continue to sauté 4-5 min, deglazing as necessary, until tomatoes reduce and oil starts to separate.
❖Remove from heat and transfer mix to a blender. Blend on High until smooth, about 1 min. Transfer sauce back to pan along with the 1 cup water, and heat pan over medium heat.
❖Add the sugar and stir to mix. Add the chicken with its juices and stir. Cover and simmer 7 min, stirring occasionally, until chicken is tender and sauce reduces. The oil should rise to the top.
❖Pour in the cream and allow to come to a simmer. Turn off heat, then sprinkle in the dried fenugreek leaves and stir in the butter.
❖Serve with rice or naan.
