Marinate Chicken

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570 g boneless, skinless chicken thighs

½ cup plain whole-milk Greek yogurt

1 tbsp ginger-garlic paste

1 tbsp lemon juice

1 tbsp neutral cooking oil

1 tsp Kashmiri chili powder or mild paprika

1 tsp garam masala

½ tsp ground cumin

½ tsp ground coriander

¾ tsp kosher salt

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1. Cut chicken into 1½-inch pieces.

2. Combine yogurt, ginger-garlic paste, lemon juice, oil, chili powder, garam masala, cumin, coriander, and salt.

3. Add chicken and coat.

4. Refrigerate 30 minutes to 12 hours.

Toast Fenugreek Seeds

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¼ tsp fenugreek seeds

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1. Toast fenugreek seeds over medium-low heat for 30–60 seconds until aromatic.

2. Grind seeds finely.

3. Measure ⅛ tsp ground seeds for sauce.

Broil Chicken

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1 tbsp neutral cooking oil (for pan)

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1. Arrange chicken in a single layer on an oiled, foil-lined sheet pan.

2. Broil 6–8 minutes.

3. Flip and broil 5–7 minutes until browned and at least 165°F.

4. Reserve chicken and juices.

Make Sauce

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1 tbsp butter

2 green cardamom pods, lightly crushed

1-inch cinnamon stick

3 black peppercorns

1 tsp ginger-garlic paste

½ cup passata, tomato sauce, or blended canned tomatoes

½ tsp Kashmiri chili powder or mild paprika

½ tsp garam masala

⅛ tsp ground toasted fenugreek

½ tsp kosher salt, plus more to taste

1–3 tsp sugar, depending on the tomatoes

½ cup plain whole-milk yogurt

¼–½ cup water

2 tbsp heavy cream, optional

1 tbsp additional butter, optional

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1. Melt 1 tablespoon butter in a skillet over medium heat.

2. Add cardamom, cinnamon, and peppercorns. Cook 30 seconds until fragrant.

3. Add ginger-garlic paste. Stir 30–60 seconds until fragrant.

4. Add tomato sauce. Cook 6–10 minutes, stirring frequently.

5. Reduce heat to low. Add chili powder, garam masala, ⅛ tsp ground fenugreek, ½ tsp salt, and 1 tsp sugar. Stir 30 seconds.

6. Whisk yogurt until smooth. Stir in a few spoonfuls of the tomato mixture.

7. Gradually add tempered yogurt to the pan over low heat, stirring continuously.

8. Stir in ¼ cup water. Bring to a gentle simmer over medium-low heat.

9. Add cooked chicken and juices. Simmer gently 4–6 minutes.

10. Stir in remaining 1 tablespoon butter. Add optional cream and additional butter if desired.

11. Adjust seasoning with salt, sugar, water, or a pinch of fenugreek if needed.

12. Remove cinnamon stick and cardamom pods.