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Ingredients
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Chicken & marinade
- 24⅔ oz boneless chicken thighs(cut into 5 cm pieces)
- 7.1 oz full-fat yoghurt
- 1 tbsp garam masala
- 1 tsp turmeric
- 2 tsp Kashmiri chilli powder
- 1 tbsp ginger-garlic paste
- 1 tsp fine salt
Masala sauce
- 3 tbsp gheeShop
- 1 large onion(finely chopped)
- 4 cloves garlic(minced)
- 1 tbsp fresh ginger(grated)
- 14⅛ oz crushed tomatoes
- 1 tbsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sugar
- 1 cup heavy cream
- 1 tsp garam masala(to finish)
- 1 tbsp cold butter(to finish)
- fresh coriander(to garnish)
You’ll need
- Large cast iron skillet or karahiShop →
- Blender or immersion blender
- Large mixing bowl
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Instructions
Marinate
- 1
Mix yoghurt, garam masala, turmeric, chilli, ginger-garlic paste, and salt in a large bowl. Add chicken and toss to coat.
Mix yoghurt, garam masala, turmeric, chilli, ginger-garlic paste, and salt in a large bowl. Add chicken and toss to coat.
- 2
Cover and refrigerate for at least 30 minutes — overnight gives the best flavour.
Cover and refrigerate for **at least 30 minutes** — overnight gives the best flavour.
Char the chicken
- 1
Heat a large skillet over high heat until smoking. Cook chicken in batches 3–4 min per side until deeply charred at the edges. Set aside — it finishes cooking in the sauce.
Heat a large skillet over **high heat** until smoking. Cook chicken in batches 3–4 min per side until deeply charred at the edges. Set aside — it finishes cooking in the sauce.
Build the sauce
- 1
In the same pan, melt ghee over medium heat. Add onion and cook 8–10 minutes until deep golden.
In the same pan, melt ghee over medium heat. Add onion and cook 8–10 minutes until deep golden.
- 2
Add garlic and ginger, cook 2 minutes. Add all dry spices and cook 1 minute until fragrant.
Add garlic and ginger, cook 2 minutes. Add all dry spices and cook 1 minute until fragrant.
- 3
Add crushed tomatoes and sugar. Simmer 15 minutes, stirring, until sauce thickens and oil rises to the surface.
Add crushed tomatoes and sugar. Simmer 15 minutes, stirring, until sauce thickens and oil rises to the surface.
- 4
Add charred chicken. Pour in cream and simmer 5 minutes. Finish with garam masala and cold butter — stir until the butter melts for a silky sauce.
Add charred chicken. Pour in cream and simmer 5 minutes. Finish with garam masala and cold butter — stir until the butter melts for a silky sauce.
- 5
Serve over basmati rice or with warm naan. Garnish with fresh coriander and a swirl of cream.
Serve over basmati rice or with warm naan. Garnish with fresh coriander and a swirl of cream.
Notes
- •Kashmiri chilli gives the signature brick-red colour without too much heat. Swap for sweet paprika + a pinch of cayenne if unavailable.
- •Char the chicken under a high grill/broiler for 2 extra minutes at the end for authentic tandoor smokiness.
- •Freezes perfectly for up to 3 months — freeze before adding the cream, then stir it in when reheating.
- •For a dairy-free version, substitute coconut cream and use oil instead of ghee and butter.
Nutrition (per serving)
- Calories
- 520
- Protein
- 38g
- Carbs
- 18g
- Fat
- 32g
- Fiber
- 3g
- Sugar
- 10g
- Sodium
- 820mg
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