Thehungrycodercooks

Ingredients

• 2.2 lb (1 kg) boneless chicken thighs, cut into cubes
• 3–4 tbsp butter
• 4–5 cloves
• 1–2 tsp honey
• 1 tsp fenugreek leaves (methi)
• 2 tsp ginger paste
• 2 tsp garlic paste

Marinade

• ½ cup fried onions
• 1½ tsp garam masala
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp white pepper
• ¼ cup yogurt
• ⅔ cup heavy cream
• Salt to taste

Secret Ingredient (blend together):

• 5 cashews
• 3–4 green chilies
• 5–6 mint leaves
• ¼ cup water (if needed for blending)

For the Smoke

• 1 piece of coal
• Small piece of foil
• 1 tsp ghee

Directions

Marinate the Chicken

1. In a large mixing bowl, combine the boneless chicken thighs with all the ingredients listed under the Marinade section.
2. Toss well to ensure every piece is evenly coated.
3. Pro Tip: Cover and let the chicken rest for at least 30 minutes, or refrigerate overnight for the most tender results and deeper flavor.

Sauté and Cook

1. Heat a large pan or kadai over medium heat and melt the butter.
2. Add the cloves, ginger paste, and garlic paste. Sauté for 1–2 minutes until the raw aroma disappears and the mixture becomes fragrant.
3. Add the marinated chicken to the pan. Cook for 5–6 minutes on medium heat, stirring occasionally to seal in the juices.
4. Lower the heat to a simmer and cover the pan. Continue cooking until the chicken is tender and the oil begins to separate from the sauce (the bhuna stage).
5. Stir in the crushed dried fenugreek leaves (kasuri methi) to release their aroma.

For smokiness:

1. Place a thin piece of foil in the middle of the pan. – Heat coal on the stovetop and place it on top of the foil.
2. Pour ghee over the coal and cover immediately. – Lower the heat and let it sit for 2–3 minutes.
3. Uncover, remove the coal, drizzle some cream, add a dollop of butter, and a little honey (you won’t even taste the honey)
4. Serve and enjoy with naan, roti, or paratha.

Recipe Video

Notes