Ingredients:

  • 3 tbsp Ghee or neutral oil
  • 2 medium Yellow onions, finely diced
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 2 medium Tomatoes, pureed or finely crushed
  • 1 tsp Cumin seeds
  • 1 tsp Turmeric powder
  • 1 tbsp Ground coriander
  • 1 tsp Kashmiri red chili powder
  • 1 tsp Garam masala
  • 1 tsp Salt
  • 2 lbs Bone-in, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup Warm water
  • 1 tbsp Dried fenugreek leaves
  • 1/4 cup Heavy cream
  • 2 tbsp Fresh cilantro, chopped

Instructions:

  1. Heat the ghee in a heavy-bottomed pot over medium heat until shimmering.
  2. Add the cumin seeds and wait until they sizzle and smell nutty (about 30 seconds).
  3. Add the diced onions and sauté for 10–12 minutes, stirring frequently, until they reach a deep, golden brown.
  4. Stir in the ginger and garlic pastes and cook for 2 minutes until the raw pungent smell disappears.
  5. Add the turmeric, coriander, and chili powder; stir rapidly for 1 minute, adding a splash of water if the spices stick.
  6. Pour in the tomato puree and salt; cook on medium-low until the oil begins to separate from the edges of the masala.
  7. Increase heat to medium-high, add the chicken thighs, and stir to coat in the masala. Brown the chicken for 5 minutes.
  8. Pour in the warm water, cover with a tight lid, and reduce heat to low. Simmer for 20–25 minutes until chicken is tender.
  9. Stir in the garam masala and crushed fenugreek leaves.
  10. Stir in the heavy cream on low heat for a creamier texture.
  11. Remove from heat and garnish with fresh chopped cilantro.