Marinate Chicken

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3 chicken breasts

½ cup plain yogurt

2 tablespoons lemon juice

6 cloves garlic, minced

1 tablespoon microplane ginger

2 teaspoons salt

2 teaspoons ground cumin

2 teaspoons garam masala

2 teaspoons paprika

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1. Slice chicken into chunks.

2. Combine chicken with yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika.

3. Refrigerate at least 1 hour or overnight.

Bake Chicken

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Bamboo or wooden skewer

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1. Preheat oven to 260°C.

2. Place marinated chicken pieces on skewers.

3. Bake for 15 minutes, until edges are dark brown.

Make Sauce

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3 tablespoons butter or oil (ghee if you have it)

1 large onion, finely chopped

2 tablespoons minced ginger

8 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons ground turmeric

2 teaspoons ground coriander

2 teaspoons paprika

2 teaspoons chili powder

2 teaspoons garam masala

1 tablespoon tomato puree

3 ½ cups tomato sauce

¾ cup water

1 cup heavy cream

1 tsp Kasuri methi (dried fenugreek leaves)

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1. Heat oil. Sauté onion (10–15+ minutes) until deeply golden and sweet, not just soft. Add ginger, and garlic until fragrant.

2. Add cumin, turmeric, coriander, paprika, chili powder, and garam masala. Stir 30 seconds until fragrant.

3. Stir in tomato puree, tomato sauce, and ¾ cups water (Add more water if needed later) Cook on medium until the mixture thickens significantly, darkens, and the oil starts to separate at the edges.

4. Pour in cream. Kasuri methi (dried fenugreek leaves) Crush 1–1½ tsp between your palms and stir in at the very end (with the cream). It adds the distinctive savory, slightly maple-like aroma that makes the creamy tomato sauce taste authentic. + final butter + pinch of garam masala. Taste and adjust salt/heat/sweetness.

Combine and Serve

1. Remove chicken from skewers and add to sauce. Cook 1-2 minutes.

2. Garnish with cilantro. Serve over rice or with naan bread.