Ingredients
Chicken and Marinade
- 1 kg chicken pieces (boneless thighs or breast)
- 100 g plain yogurt
- 2 c. à soupe ginger-garlic paste
- 1 c. à café red chili powder
- 1 c. à café masala salt
- 1 c. à café on
Sauce Makhani
- 50 g butter
- 1 grand onion (finely chopped)
- 400 g crushed tomatoes
- 50 g cashews (soaked in hot water for 15 minutes)
- 100 ml whole liquid cream
- 1 c. à soupe kasoori methi (dried fenugreek leaves)
Instructions
- 1
Prepare the marinade: In a large bowl, combine the chicken pieces with the yogurt, ginger-garlic paste, red chili powder, garam masala, and salt. Coat the chicken well and marinate in the refrigerator for at least 30 minutes, ideally 2 hours.
- 2
Cook the chicken: In a large skillet or Dutch oven, melt a small amount of butter over medium-high heat. Add the marinated chicken pieces and brown them on all sides until they are slightly charred and cooked through. Remove the chicken and set aside.
- 3
Prepare the sauce base: In the same pan, melt the remaining butter. Add the chopped onion and sauté until translucent. Stir in the remaining ginger-garlic paste and sauté for 1 minute until the aromas are released. Add the crushed tomatoes, drained cashews, and a cup of water. Simmer over low heat for 10-15 minutes, stirring occasionally.
- 4
Blend the sauce: Transfer the sauce mixture to a blender and blend until very smooth. For an extra-fine texture, pass the sauce through a fine sieve to remove any onion or tomato residue.
- 5
Finish the dish: Return the blended sauce to the pan or pot. Add the cooked chicken, whole cream, and kasoori methi (rubbed between your palms to release the flavors). Mix gently.
- 6
Simmer over low heat for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors are well blended. Serve hot with basmati rice or naan bread.
