Ingredients
For the Chicken:
- 500g boneless chicken, cut into juicy cubes
- 3 tbsp creamy yogurt
- 2 tbsp roasted chickpea flour (besan)
- 1 tbsp fresh ginger-garlic paste
- 1 tsp tandoori masala
- 1 tsp garam masala
- ½ tsp golden turmeric
- 1 tsp Kashmiri chili powder (for that smoky red hue)
- 1 tsp salt
- Juice of 1 lime
For the Gravy:
- 1–2 tsp oil
- 5 ripe tomatoes, chopped
- 1 small onion, roughly chopped
- 3 garlic cloves
- 5–6 creamy cashews
- Seeds from 4–5 green cardamom pods
- 1 tsp butter
- 1-inch piece of fresh ginger, julienned
- 2 green chilies, de-seeded
- 2 tsp Kashmiri chili powder
- 1 tsp garam masala
- 2 tsp crushed kasoori methi (dried fenugreek leaves)
- 1 tsp honey or sugar
- 2–3 tbsp cream
- Salt to taste
Smoky Finish:
- Small piece of charcoal
- ½ tsp ghee
Instructions
1. Marinate the Chicken
Mix yogurt, chickpea flour, spices, lime juice, and salt into a thick, aromatic paste. Coat the chicken cubes evenly. Chill for at least 1 hour—or overnight for deep, fiery flavor. Grill or pan-sear until the edges are lightly charred and juicy inside.
2. Make the Gravy
Heat oil in a pan. Sauté tomatoes, onion, garlic, cashews, and cardamom seeds until the tomatoes turn soft and aromatic. Blend into a silky, velvety paste. Strain for a luxuriously smooth texture.
3. Layer the Flavors
In the same pan, heat butter and a splash of oil. Fry ginger and green chilies until golden and fragrant. Add the tomato paste, chili powder, garam masala, and crushed kasoori methi. Cook until the raw tomato aroma melts into a rich, slightly sweet, spicy base. Taste and balance with honey or sugar and salt.
4. Combine Chicken and Gravy
Toss the cooked chicken into the gravy. Let it simmer for 2–3 minutes so every piece is coated in the luscious, spicy sauce. Stir in cream at the very end to give it a silky, indulgent finish.
5. Add Smoky Aroma
Heat a small piece of charcoal until glowing gray. Place it in a small bowl, drizzle ghee over it, and immediately cover the chicken. Let the smoky aroma infuse for a few minutes—this elevates it to restaurant-quality perfection.
6. Serve
Scoop onto warm roti, naan, or steamed rice. The chicken is tender, the gravy rich and creamy, with a hint of fiery spice and a seductive smoky finish.
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