Ingredients

• ●1 chicken breast
• ●1/4 cup plain yogurt
• ●1 teaspoon ginger-garlic paste
• ●1/2 tablespoon lemon juice
• ●1/2 teaspoon turmeric powder
• ●1/2 teaspoon red chili powder
• ●1/2 teaspoon garam masala
• ●1/4 teaspoon cumin powder
• ●2 tablespoons butter or ghee
• ●1/4 cup onion
• ●1/2 teaspoon turmeric powder
• ●1/2 teaspoon red chili powder
• ●1/2 teaspoon garam masala
• ●1/4 teaspoon cumin powder
• ●1 cup fresh tomato puree
• ●1/4 teaspoon smoked paprika
• ●1 tablespoon heavy cream
• ●1 teaspoon kasuri methi
• ●1 tablespoon cilantro
• ●to taste salt

Instructions

1. 1In a bowl, combine all the marinade ingredients with the chicken pieces. Mix well, ensuring the chicken is coated evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. 2Heat 1 tablespoon of butter or ghee in a pan over medium-high heat. Add the marinated chicken and cook until browned on all sides and cooked through. Set aside.
3. 3In the same pan, melt 1 tablespoon of butter or ghee. Add the chopped onion and sauté until softened and lightly golden. Add the ginger-garlic paste and sauté for another minute until fragrant.
4. 4Add turmeric powder, red chili powder, garam masala, and cumin powder to the pan. Sauté for about 30 seconds, stirring constantly, until the spices release their aroma.
5. 5Pour in the fresh tomato puree and add the smoked paprika. Bring to a simmer, then reduce the heat and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and the raw tomato smell has disappeared.
6. 6Add the cooked chicken pieces to the sauce and stir well to coat. Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.
7. 7Stir in the heavy cream and crushed kasuri methi. Simmer for another minute. Garnish with chopped cilantro. Serve hot with naan bread or rice.