Tandoori-charred tender chicken pieces in a silky, rich tomato and butter sauce sweetened with honey and perfumed with dried fenugreek.
Ingredients
1.5 lbs chicken breasts or thighs (cubed)
1 cup Greek yogurt & 1 tbsp ginger garlic paste
2 cups tomato puree
4 tbsp butter & 1/2 cup heavy cream
1 tsp Kashmiri red chili powder & garam masala
1 tbsp Kasuri methi & 1 tsp honey
Instructions
Marinate chicken in yogurt, chili powder, and ginger garlic; sear in hot pan until charred. Set aside.
In butter, cook tomato puree and aromatics until rich and thick.
Blend sauce until velvety smooth, return to pan with remaining butter and cream.
Simmer charred chicken in velvety makhani gravy for 8 minutes.
Finish with Kasuri methi and a splash of cream.
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👨🍳 Cooking Instructions
Marinate chicken in yogurt, chili powder, and ginger garlic; sear in hot pan until charred. Set aside.
In butter, cook tomato puree and aromatics until rich and thick.
Blend sauce until velvety smooth, return to pan with remaining butter and cream.
Simmer charred chicken in velvety makhani gravy for 8 minutes.
