Bbc Recipe

Marinate chicken

In a bowl combine yogurt, minced garlic, grated ginger, ground coriander, ground cumin, red chili powder, turmeric, salt and lemon juice. Add chicken pieces and mix until well coated. Cover and refrigerate for at least 1 hour, preferably 3–6 hours (up to overnight).

If short on time, proceed after 30 minutes, but longer marinating gives better flavor and tenderness.

Heat a large skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter. Remove excess marinade from chicken (shake off but don't wipe). Working in batches to avoid crowding, sear marinated chicken pieces 2–3 minutes per side until browned but not fully cooked through. Transfer seared chicken to a plate. Reserve any juices in the pan.

Set the browned chicken aside; it will finish cooking in the sauce.

In the same pan, reduce heat to medium and add remaining 3 tablespoons butter and the remaining 1 tablespoon oil if needed. Add cinnamon stick, crushed cardamom pods and bay leaf. Sauté for 30–45 seconds until fragrant.

Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent and beginning to brown at the edges, about 8–10 minutes.

Add 2 tablespoons minced garlic, 2 tablespoons grated ginger and the slit green chili (if using). Cook 1–2 minutes until raw aroma dissipates.

Stir in tomato paste and cook 2 minutes to darken slightly. Add canned crushed tomatoes, bring to a gentle simmer and use a spoon to scrape any browned bits from the pan. Simmer 8–10 minutes to thicken and concentrate flavors.

Add ground cumin, ground coriander and sugar; simmer 2–3 minutes. Adjust salt to taste.

Use an immersion blender to partially purée the sauce in the pan for a smooth, slightly textured finish. Alternatively, transfer to a blender, pulse until smooth, then return to the pan. Be careful with hot liquids.

Over low heat, stir in heavy cream and 2 tablespoons yogurt (if using). Return the seared chicken and any accumulated juices to the pan, nestling pieces into the sauce. Simmer gently 8–12 minutes until chicken is cooked through (internal temp 165°F/74°C) and sauce is cohesive. If sauce is too thick, add 2–4 tablespoons water or reserved cooking liquid to reach desired consistency.

Stir in crushed kasuri methi and 1 teaspoon garam masala, then taste and correct salt, sugar or acidity. For extra gloss and richness, swirl in 1 tablespoon additional butter just before serving.

Remove cinnamon stick, bay leaf and whole cardamom pods if desired. Sprinkle chopped cilantro over the curry and serve hot with lemon wedges on the side.

Serve with steamed basmati rice, jeera rice or warm naan. Leftovers keep covered in the fridge 3–4 days; reheat gently and add a splash of water or cream if it has thickened.