Description
A rich and creamy North Indian-style chicken dish made with yogurt-marinated chicken, grilled for smoky flavor, and finished in a velvety spiced gravy.
Ingredients
Scale
- 500g boneless chicken thighs
- 1 cup thick yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 1/4 cup fresh cream
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 medium onion, sliced
- 1 green chili, slit (optional)
- Fresh cilantro for garnish
Instructions
- Preheat oven or grill to 200°C (400°F) or heat a skillet over medium-high heat.
- Mix yogurt, ginger-garlic paste, chili powder, turmeric, cumin, coriander, lemon juice, and salt. Add chicken and coat well. Marinate for 1 hour or overnight.
- Heat a skillet or grill pan and add butter. Sear the marinated chicken until browned and slightly charred. Set aside.
- In the same pan, sauté sliced onions until golden. Add remaining marinade and a splash of water to form a gravy base.
- Return chicken to the pan. Stir in butter, cream, and kasuri methi. Let simmer for 5–7 minutes until thick and creamy.
- Garnish with cilantro and an extra swirl of cream.
- Serve hot with naan, paratha, or rice.
Notes
- Marinate the chicken overnight for deeper flavor.
- Char the chicken for authentic tandoori-style taste.
- Use fresh cream for the silkiest gravy finish.
- Adjust chili level to your taste.
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 4g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg