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Optional Link (URL): Ingredients (one per line): Chicken Boneless chicken (thigh & breast mix) – 1.1 lb, cut into 2-inch pieces For Marination Salt – 1 tsp Lemon juice – 2 tsp Thick whisked yogurt – 3 tbsp Ginger-garlic paste – 3 tsp (1 tbsp) Kashmiri chili powder – 4 tsp Garam masala – ½ tsp Oil – 2 tbsp For the Gravy Onions, grated – 2 medium (about 1 cup packed) Tomato purée – 6 tbsp Heavy cream – ½ cup Butter – 8 tbsp (1 stick) Oil – 1 tbsp Garam masala – ¼ tsp Kasuri methi (dried fenugreek leaves), roasted & crushed – 1 tsp Water – ⅔ cup Instructions: Preparation Cut chicken into 2-inch pieces. In a bowl, mix all marination ingredients and coat chicken evenly. Cover and marinate for 30 minutes. Peel and grate the onions. Dry-roast kasuri methi over low heat until fragrant, then crush. Method Heat butter and oil in a wide pan over medium heat. Add grated onions and sauté for 7–8 minutes, stirring, until lightly golden. Place marinated chicken pieces in the pan in a single layer. Cook for 3 minutes, flip, and cook another 3 minutes. Stir and cook 2 more minutes until chicken is browned and nearly cooked. Add tomato purée, lower heat, and cook 2–3 minutes until oil separates. Stir in heavy cream and ⅔ cup water. Add garam masala (and extra Kashmiri chili powder if desired). Cover and simmer on low heat for 5 minutes. Sprinkle crushed kasuri methi, stir gently, and simmer 2 minutes. Update Recipe

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