Murgh Malai Tikka Masala

Ingredients & Substitutes

Instructions

1. 1

   Marinate 700 grams of boneless, skinless chicken thighs with 1/2 cup of plain full-fat yogurt, 1 tablespoon of ginger-garlic paste, 1 teaspoon of salt, and 1/2 teaspoon of turmeric powder for at least 30 minutes.

2. 2

   Sauté 1 large chopped onion in 2 tablespoons of unsalted butter until translucent, then add 1 tablespoon of ginger-garlic paste and 2 chopped green chillies, cooking for 2 minutes.

3. 3

   Add 2 medium chopped tomatoes, 1 teaspoon of garam masala, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1/4 teaspoon of turmeric powder, cooking until the tomatoes soften and the oil separates.

4. 4

   Blend the cooked onion-tomato mixture with 1/4 cup of soaked cashews and 1/2 cup of water until smooth, then strain the mixture for a silky gravy.

5. 5

   In a separate pan, grill or pan-fry the marinated chicken pieces until lightly charred and cooked through, setting them aside.

6. 6

   Return the strained gravy to the pan, add 1 cup of heavy cream, 1 teaspoon of crushed fenugreek leaves, 3 green cardamom pods, 1 small cinnamon stick, and 2 cloves, simmering for 5 minutes.

7. 7

   Add the grilled chicken pieces to the simmering gravy and cook for another 5-7 minutes, ensuring the chicken is coated and heated through.

8. 8

   Garnish with 2 tablespoons of fresh chopped coriander before serving.