Smoky grilled chicken pieces simmered in an indulgent tomato, butter, and cream gravy with fragrant fenugreek leaves.
Ingredients
1.5 lbs grilled chicken tikka
1 can tomato puree
1 medium onion finely chopped
3/4 cup heavy cream
2 tbsp butter
1 tbsp kasuri methi (fenugreek)
Fresh cilantro
Instructions
Marinate and char chicken pieces under a hot broiler until nicely browned; set aside.
Melt ghee in a heavy pot, sauté finely diced onions until golden brown.
Add ginger-garlic paste, ground cumin, coriander, turmeric, and vibrant Kashmiri chili powder.
Pour in pureed canned San Marzano tomatoes, simmering for 15 minutes until gravy is thick and glossy.
Stir in heavy whipping cream, fenugreek leaves (kasuri methi), and charred chicken, simmering for 5 minutes.
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👨🍳 Cooking Instructions
Marinate and char chicken pieces under a hot broiler until nicely browned; set aside.
Melt ghee in a heavy pot, sauté finely diced onions until golden brown.
Add ginger-garlic paste, ground cumin, coriander, turmeric, and vibrant Kashmiri chili powder.
Pour in pureed canned San Marzano tomatoes, simmering for 15 minutes until gravy is thick and glossy.
Stir in heavy whipping cream, fenugreek leaves (kasuri methi), and charred chicken, simmering for 5 minutes.
