Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 0.5 cup plain full-fat Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 2 tbsp ghee
  • 1 large yellow onion, grated
  • 1.5 cups tomato puree (passata)
  • 1 tsp sugar
  • 1.5 tsp Kashmiri red chili powder
  • 0.5 cup heavy cream
  • 3 tbsp cold unsalted butter, cubed
  • 1 tbsp dried fenugreek leaves (kasuri methi)
  • 1.5 cups extra long grain Basmati rice
  • 2.25 cups water
  • 1 tbsp salt
  • 2 green cardamom pods, cracked

Instructions:

  1. Rinse the Basmati rice under cold water 3-4 times until the water runs clear. Soak the rice in 2.25 cups of water with 1 tbsp salt and cracked cardamom pods for 20 minutes.
  2. In a large bowl, combine chicken thighs with Greek yogurt, lemon juice, ginger-garlic paste, cumin, and garam masala. Marinate while preparing other ingredients.
  3. In a medium saucepan, bring the soaking rice to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Turn off heat and let sit, covered, for 5 minutes before fluffing.
  4. In a large skillet over medium-high heat, melt 1 tbsp of ghee. Add marinated chicken in batches, searing until mahogany-colored and charred on the outside (about 3 minutes per side). Remove and set aside.
  5. Add the remaining 1 tbsp of ghee to the skillet. Sauté the grated onion until golden. Stir in the Kashmiri chili powder and sugar to bloom the spices.
  6. Pour in the tomato puree and simmer for 10 minutes until slightly thickened. Stir in the heavy cream and return the chicken to the pan.
  7. Reduce heat to low. Stir in the cold cubed butter and crushed fenugreek leaves until the sauce is glossy and emulsified. Serve the chicken over the prepared Basmati rice.