Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground turmeric
  • 1 tsp Kashmiri red chili powder
  • 2 tbsp ghee
  • 1 large yellow onion, pureed
  • 1 cup tomato puree
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup light coconut milk
  • 1 tsp dried fenugreek leaves
  • 0.5 tsp salt

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, turmeric, and chili powder. Fold in the chicken cubes and let rest at room temperature for 10 minutes.
  2. Heat 1 tablespoon of ghee in a large skillet over medium-high heat. Add the chicken in a single layer and sear until a mahogany crust forms. Remove chicken and set aside.
  3. In the same pan, add the remaining ghee and the pureed onion. Sauté until golden, then stir in garam masala and cumin to bloom the spices.
  4. Pour in the tomato puree and chicken broth. Simmer for 8-10 minutes until the sauce thickens.
  5. Return the chicken to the pan. Stir in the light coconut milk and crushed dried fenugreek leaves. Simmer for an additional 3-4 minutes until the chicken is cooked through and the sauce is velvety. Ensure chicken reaches an internal temperature of 160°F before carryover cooking occurs.