This is a super popular dish made with tender chicken thighs and a deliciously seasoned, creamy, buttery, tomato based gravy. Serve it with freshly cooked basmati rice and homemade naan and the compliments will abound at the dinner table.
Ready in: 2hours45minutes
2lbs.chicken thighs,trimmed of visible fat, cut into 1 1/4-inch pieces
4tspfenugreek leaves,slightly crushed after measuring, divided (I buy HERE)
2Tbsp peeled and mincedginger,divided
Saltand freshly ground black pepper, to taste
4Tbspbutter,cut into pieces
1 1/2cups choppedyellow onion
Cayenne pepper,to taste
1(14.5 oz) candiced fire roasted tomatoes
1/4cuplow sodium chicken broth,or a little more to thin if needed
3TbspCilantro (chopped or whole leaves)
In a large mixing bowl toss together chicken pieces, yogurt, lemon juice, 1 Tbsp garam masala, 3 tsp fenugreek leaves, the turmeric, 1/2 tsp smoked paprika, 1 Tbsp garlic, 1 Tbsp ginger and salt to taste (I use 1 tsp).
Cover bowl and transfer to refrigerator and let marinate at least 2 hours and up to 24 hours.
After marinating transfer chicken to a greased 13 by 9-inch rimmed baking sheet and spread into an even layer.
Move oven rack 3 inches below broiler in oven. Preheat broiler to high heat, once heated place chicken in oven and broil until cooked through and browned, about 10 - 15 minutes*.
Meanwhile melt butter in a skillet over medium-high heat.
Add onion and saute until slightly golden brown about 7 minutes. Add remaining 1 Tbsp garlic and 1 Tbsp ginger and saute 1 minute longer.
Stir in remaining 1 Tbsp garam masala and 1 1/2 tsp smoked paprika and 1 tsp fenugreek. Saute 30 seconds.
Pour in tomatoes. Cover and simmer over low heat 10 minutes.
Transfer tomato mixture to a blender. Cover with lid and remove center insert from blender lid, cover with a folded kitchen towel or several paper towels. Blend sauce on low until smooth.
Return sauce to skillet over medium-low heat, scrapping any excess from blender jar into pan. Pour in heavy cream and chicken broth and stir. Season sauce with salt and pepper to taste and cayenne pepper to taste.
Add in cooked chicken pieces and rendered juices from baking sheet.
Cover and warm through for a few minutes then serve warm over rice or with naan if desired.
*Every oven broils a little differently if you find chicken is browning too quickly you can move down a rack to continue to cook through.