Main ingredients:

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750g chicken breasts or thighs (boneless, skinless)

125g yogurt (plain or Greek)

1 large onion

30g garlic (minced, half for marinade, half for sauce)

20g ginger (minced or grated, half for marinade, half for sauce)

400g crushed tomatoes (canned)

250 ml heavy cream

2 tbsp olive oil

2 tbsp ghee (or 1 tbs butter + 1 tbs oil)

cilantro for garnish

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Spices for the marinade:

2 tsp garam masala

1 tsp turmeric

1 tsp ground cumin

1 tsp red chili powder

1 tsp salt

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Spices for the sauce:

1 tsp ground coriander

1.5 tsp ground cumin

1.5 tsp garam masala

1 tsp red chili powder

1 tsp salt (or to taste)

1 tsp sugar

½ tsp kasoori methi (or dried fenugreek leaves)

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1. Prep work: Cut chicken into bite-sized pieces. Chop onion. Peel and mince garlic and ginger for marinade and sauce (half each).

2. Make marinade: In a bowl, mix yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. Add chicken and mix to coat evenly.

3. Let marinate for 30-60 minutes or overnight.

4. Heat oil in a large skillet (e.g., cast iron) or pot over medium-high heat. When sizzling, add chicken pieces in batches, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm.

5. Heat butter or ghee in the same pan. Fry onions until they start to sweat (about 6 minutes).

6. Add garlic and ginger. Sauté for 1 minute until fragrant.

7. Add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant.

8. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

9. Remove from heat, use immersion blender or scoop mixture into a blender and blend until smooth. If needed, add a couple tablespoons of water to help it blend (up to ¼ cup).

10. Pour the puréed sauce back into the pan. Stir in cream, sugar and crushed kasoori methi (fenugreek leaves). Add chicken with juices back into pan. Cook for an additional 8-10 minutes.

11. Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread.