In a bowl, mix yogurt, 1 teaspoon garam masala, ½ teaspoon chili powder, and salt. Coat chicken pieces evenly and refrigerate for 1 to 4 hours. Before cooking, pat chicken dry to ensure proper searing.
0.25 cup plain yogurt, 2 tsp garam masala, 1 tsp chili powder, 1 tsp salt, 2 lbs chicken thighs
Heat 2 tablespoons butter in a heavy-bottomed skillet over medium-high until foaming. Add chicken and sear for 3-4 minutes per side until golden brown. Remove chicken and set aside. Do not cook through yet.
4 tbsp butter, 2 lbs chicken thighs
Reduce heat to medium and add remaining 2 tablespoons butter. Sauté diced onion for 5 minutes until soft. Add minced garlic and grated ginger and cook for 1 minute until fragrant. Stir in remaining garam masala and chili powder and toast for 30 seconds. Add tomato puree and ½ cup water, stir to combine.
4 tbsp butter, 1 medium onion, 6 cloves garlic, 2 inches ginger, 2 tsp garam masala, 1 tsp chili powder, 1 cup tomato puree
Return chicken pieces to skillet, nestling them into the sauce. Bring to a gentle simmer at about 185°F. Reduce heat to medium-low, cover, and cook for 25 minutes until chicken's internal temperature reaches 165°F and meat is tender.
2 lbs chicken thighs
Remove skillet from heat and stir in heavy cream and crushed kasuri methi. Return to low heat for 2 minutes to warm through without boiling. Let rest for 5 minutes off heat before serving to allow flavors to meld and juices to redistribute.
0.5 cup heavy cream, 2 tbsp kasuri methi
