•1/2 tsp Kashmiri chili powder or paprika (for the marinade)
•1/4 tsp turmeric
•3 tbsp ghee or oil
•1 1/2 cups chopped onion
•1 tbsp ginger-garlic paste (for the sauce)
•1 tbsp coriander powder (for the sauce)
•2 tsp garam masala (for the sauce)
•1 tsp cumin powder (for the sauce)
•1/2 tsp Kashmiri chili powder or paprika (for the sauce)
•1 lb tomatoes, pureed (or 1 can crushed tomatoes)
•1/2 cup heavy cream
•1 tbsp kasoori methi (dried fenugreek leaves)
•1 tsp sugar
•Fresh cilantro, for garnish
Steps
1.Combine the chicken with the yogurt, lemon juice, ginger-garlic paste, garam masala, coriander, cumin, chili powder, and turmeric; marinate in the fridge for at least 3 hours, ideally overnight.
2.Broil or grill the marinated chicken at high heat for 3-4 minutes per side until charred at the edges and just cooked through; set aside.
3.Sauté the onion in ghee until deep golden, about 10-12 minutes, then stir in the ginger-garlic paste, coriander, garam masala, cumin, and chili powder.
4.Add the tomatoes and cook down until thick, then stir in a little water and simmer until fragrant; blend smooth if desired.
5.Stir in the cream, sugar, and kasoori methi (crumbled between your fingers), then fold in the charred chicken and simmer for 2-3 minutes. Garnish with cilantro before serving.