1-Step 1: Marinate the Chicken Begin with 700 grams of boneless chicken thighs or breasts, cut into 1 to 1½ inch pieces. Mix in ½ to 1 teaspoon Kashmiri red chili powder, 1 teaspoon garam masala, ½ teaspoon cumin powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder, ½ teaspoon salt, 1 tablespoon lemon juice, 1 tablespoon dried fenugreek leaves, 1 tablespoon ginger garlic paste, ½ cup Greek yogurt, and 1 tablespoon oil. Marinate for at least 8 hours or up to 48 hours for the best flavor, though 3 hours works if you’re in a rush.

2-Step 2: Cook the Sauce Heat 3 tablespoons oil or ghee in a pan, then sauté 1½ cups finely chopped onions with 1 teaspoon salt until deep golden. Add 1 green chili if desired, along with 1 tablespoon ginger garlic paste. Stir in ½ to 1 teaspoon Kashmiri red chili powder, 1 tablespoon coriander powder, 2 teaspoons garam masala, and 1 to 1½ teaspoons cumin powder. Next, add 500 grams pureed or chopped tomatoes and cook until thickened, then pour in 1 cup hot water and simmer for 12 to 14 minutes.

3-Step 3: Grill the Chicken Grill the marinated chicken using your preferred method: oven at 460°F (240°C) for 9-10 minutes per side plus broiling, skillet on medium-high heat for 3-4 minutes per side, or air fryer at 400°F (200°C) for 6 minutes per side. Aim for a light char without fully cooking it through, as it will finish in the sauce. For more chicken cooking ideas, try this easy chicken spaghetti recipe on our site.

4-Step 4: Combine and Finish Stir 1 to 2 teaspoons sugar and ½ cup heavy cream into the sauce. Add the grilled chicken and 1 tablespoon dried fenugreek leaves, then cook covered for 2-3 minutes until tender. Adjust seasoning as needed and garnish with 3 tablespoons cream and 3 tablespoons chopped fresh coriander leaves. The total prep time is about 20 minutes, cooking takes 40 minutes, plus marination.