Ingredients:

  • 2 lbs bone-in, skinless chicken thighs, cut into large chunks
  • 1/2 cup plain Greek yogurt, whisked
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp salt
  • 3 tbsp ghee
  • 2 large onions, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, pureed
  • 1 tsp cumin seeds
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp crushed cinnamon
  • 1/2 cup warm water
  • 1 tbsp dried fenugreek leaves, crushed
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp lemon juice

Instructions:

  1. In a large bowl, combine the chicken chunks with yogurt, turmeric, chili powder, and salt. Toss until every piece is coated and let rest for at least 30 minutes.
  2. Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and cinnamon; once sizzling, add diced onions and sauté for 10–12 minutes until deep golden-brown.
  3. Stir in the ginger-garlic paste and cook for 2 minutes. Add tomato puree and coriander powder, cooking on medium-low until the water evaporates and oil separates from the paste (bhuna stage).
  4. Increase heat to medium and add marinated chicken. Brown the chicken for 5–7 minutes, then pour in warm water, cover, and simmer on low for 20–25 minutes until tender.
  5. Stir in garam masala and crushed Kasuri Methi, simmering for 2 minutes. Turn off heat and stir in lemon juice and fresh cilantro.