Ingredients
For the Marinade
-
2 lbs boneless chicken thighs, large chunks
-
1 cup full-fat plain yogurt
-
2 tbsp ginger-garlic paste
-
2 tbsp Kashmiri chili powder (for color, mild heat)
-
1 tsp turmeric
-
1 tsp garam masala
-
1 tbsp lemon juice
-
Salt to taste
For the Sauce
-
4 tbsp unsalted butter
-
2 tbsp avocado or ghee
-
1 large onion, finely sliced
-
1 tbsp ginger, julienned
-
1½ cups tomato purée
-
1 tsp ground coriander
-
1 tsp cumin powder
-
½ tsp cardamom powder
-
12–15 cashews, soaked and blended smooth
-
½ cup heavy cream
-
10–12 saffron strands soaked in warm milk
-
1 tsp dried fenugreek leaves (kasuri methi), crushed
For Smoking (Optional but Recommended)
-
1 small piece natural charcoal
-
½ tsp ghee
Instructions
1. Marinate the Chicken
Combine all marinade ingredients thoroughly. Coat the chicken well, cover, and refrigerate for at least 4 hours(overnight preferred).
2. Sear in the Platinum Jumbo Skillet
-
Preheat the Platinum Jumbo Skillet over medium-high heat.
-
Add oil or ghee.
-
Sear marinated chicken in batches until lightly charred.
-
Remove and set aside. Do not clean the skillet—fond is essential.
3. Build the Aromatic Base
-
Reduce heat to medium.
-
Add butter to the same skillet.
-
Sauté sliced onions until deep golden.
-
Add ginger juliennes and cook briefly.
-
Stir in tomato purée and dry spices.
-
Simmer until butter begins to separate from the sauce.
4. Enrich the Sauce
-
Add cashew paste and mix until velvety.
-
Stir in cream and saffron milk.
-
Return chicken to the skillet and gently fold into sauce.
5. Dum Cooking with Dome Cover
-
Reduce heat to low.
-
Cover tightly with the dome cover.
-
Simmer for 20–25 minutes, allowing steam circulation to infuse flavor.
6. Optional Charcoal Smoke (Restaurant Finish)
-
Heat charcoal until red-hot.
-
Place a small metal cup in the center of the skillet.
-
Add charcoal, drizzle ghee over it, and immediately cover with the dome lid.
-
Let smoke for 2–3 minutes, then remove.
