Chicken Tikka Masala

In a large mixing bowl, combine 150g full-fat Greek yogurt, 1 tablespoon (15g) ginger-garlic paste, 1 teaspoon garam masala, ½ teaspoon turmeric, ½ teaspoon ground cumin, ½ teaspoon Kashmiri red chili powder, and 1 teaspoon salt. Add the 600g of 5cm chicken thigh chunks, toss to fully coat every piece, then let rest at room temperature for 15 minutes (or refrigerate for up to 4 hours for deeper flavor).

Heat 1 tablespoon (15ml) neutral vegetable oil in a large cast-iron skillet or grill pan over medium-high heat (190°C/375°F). Working in batches to avoid crowding the pan, add marinated chicken pieces in a single layer, cook for 3-4 minutes per side until lightly charred on the edges and cooked to an internal temperature of 74°C/165°F. Transfer cooked chicken to a clean plate and set aside; it will finish cooking as it simmers in the sauce, so a slight pink center at this stage is safe.

Reduce heat to medium (160°C/320°F), add 30g unsalted butter to the same skillet used for the chicken, scraping up any browned fond bits from the pan bottom to incorporate their flavor. Once butter melts and foams slightly, add the 200g finely diced yellow onion, sauté for 6-7 minutes until soft and pale golden, then stir in the remaining 1 tablespoon (15g) ginger-garlic paste and cook for 1 more minute until fragrant, taking care not to burn the paste.

Add the remaining 2 teaspoons garam masala, ½ teaspoon turmeric, ½ teaspoon ground cumin, ½ teaspoon Kashmiri red chili powder, 1 teaspoon ground coriander, and ½ teaspoon salt to the onion mixture. Toast the spices for 30 seconds, stirring constantly, until warm and aromatic, then pour in the 400g crushed tomatoes, stirring to fully combine with the spiced onions. Bring the sauce to a gentle bubble, then reduce heat to medium-low (140°C/285°F) and simmer for 10 minutes, stirring occasionally, until the tomato thickens and a thin layer of orange-tinted oil separates around the pan edges.

For a silky restaurant-style texture, use an immersion blender to puree the tomato-onion sauce directly in the pan until completely smooth. If using a countertop blender, carefully transfer the sauce in small batches, leaving the lid vented to allow hot steam to escape and avoid splatters, then return the smooth sauce to the skillet. Stir in 120ml heavy double cream, mix fully to create a pale orange creamy sauce, and bring back to a low simmer for 2 minutes.

Add the seared chicken pieces and any accumulated juices from the holding plate into the creamy sauce, stir to coat every piece fully. Simmer over low heat (120°C/250°F) for 5 minutes to let the chicken absorb the sauce flavors and finish cooking through. Right before serving, rub the 1 tablespoon crushed dried fenugreek leaves between your palms to release their signature aroma, stir into the curry, then top with 2 tablespoons chopped fresh cilantro.