Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 tbsp unsalted butter, divided
  • 1 tbsp vegetable oil
  • 1 medium yellow onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 cup tomato puree
  • 1 tbsp sugar
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp turmeric powder
  • ½ cup heavy cream
  • 1 tbsp lime juice

Instructions:

  1. Pat the chicken pieces dry and season with salt and pepper.
  2. Heat 1 tbsp vegetable oil and 1 tbsp butter over medium-high heat. Add the chicken in a single layer and cook until golden brown on all sides (about 3-5 minutes). Remove the chicken from the pan and set aside on a plate.
  3. In the same pan, add another 1 tbsp of butter. Sauté the diced onions until they become translucent and soft.
  4. Stir in the ginger and garlic pastes, cooking for 1 minute until fragrant.
  5. Add the garam masala, coriander, and turmeric, stirring constantly for 30 seconds to bloom the spices.
  6. Pour in the tomato puree and sugar. Stir well, scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low and simmer for 5-7 minutes until the sauce thickens and turns a deep mahogany color.
  7. Return the seared chicken and any accumulated juices to the pan. Stir in the heavy cream and lime juice, heating through until creamy.