1. 1

   Step 1

   Combine 600g chicken thigh cubes with 1/2 cup plain yoghurt, 1.5 tbsp garlic, 1 tbsp ginger, 2 tsp garam masala, 1 tsp turmeric, 1 tsp cumin, 1 tsp chili powder, and 1 tsp salt.

2. 2

   Step 2

   Mix well to coat the chicken and let it marinate in the refrigerator for 30 minutes.

   Timer 30 min
3. 3

   Step 3

   Heat 1 tbsp vegetable oil in a large pan over medium-high heat.

4. 4

   Step 4

   Sear the marinated chicken in batches until browned on all sides, then remove and set aside.

5. 5

   Step 5

   In the same pan, melt 2 tbsp butter over medium heat.

6. 6

   Step 6

   Add 1 large onion and sauté until softened.

7. 7

   Step 7

   Stir in 1.5 tbsp garlic and 1 tbsp ginger, cooking until fragrant.

8. 8

   Step 8

   Add 1.5 tsp ground coriander, 1.5 tsp ground cumin, 1 tsp garam masala, and 1 tsp chili powder. Cook for 1 minute.

   Timer 1 min
9. 9

   Step 9

   Pour in 400g tomato puree and stir to combine with the spices.

10. 10

    Step 10

    Simmer the sauce for 10 minutes to develop the flavors.

    Timer 10 min
11. 11

    Step 11

    Stir in 1 cup heavy cream and 1 tsp sugar.

12. 12

    Step 12

    Return the seared chicken to the pan and cook until the chicken is cooked through.

13. 13

    Step 13

    Season with salt to taste before serving.

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