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Ingredients
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Marinated Chicken
Spicee Bite Sauce & Base
Optional Garnish & Serve
Method
Marinated Chicken
Prepare and marinate
Trim chicken thighs of excess fat and cut into 1- to 1.5-inch pieces. In a bowl combine yogurt, ginger paste, garlic paste, ground cumin, ground coriander, turmeric, red chili powder, garam masala, salt, lemon juice and 1 tablespoon vegetable oil. Add chicken pieces and mix thoroughly so each piece is coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours or overnight for best flavor.
Cook chicken (pan-sear)
Heat a nonstick skillet or heavy pan over medium-high heat. Add 1 teaspoon oil. Remove excess marinade from chicken (shake off) and add pieces in a single layer without crowding. Sear for 3–4 minutes per side until browned and cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and set aside. Alternatively, you may grill or broil for a smoky finish.
Spicee Bite Sauce & Base
Bloom whole spices and sweat onions
In the same skillet, reduce heat to medium and add 2 tablespoons vegetable oil or ghee. Add bay leaf, cardamom pods and cinnamon stick; fry for 30 seconds until fragrant. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until onions are soft and golden (8–10 minutes).
Add pastes and ground spices
Add the ginger-garlic paste and cook 1–2 minutes until raw smell dissipates. Stir in ground cumin, ground coriander, paprika and red chili powder; cook for 30–45 seconds to toast the spices. Add tomato paste and tomato puree, stir to combine and simmer gently for 6–8 minutes until oil begins to separate from the masala and mixture thickens slightly.
Simmer with chicken
Crush kasuri methi between your palms and add it along with sugar and salt. Return the seared chicken and any resting juices to the pan, stir to coat with the sauce. Add 2–3 tablespoons water if the sauce is too thick. Simmer on low for 6–8 minutes so the chicken finishes cooking and absorbs the sauce flavors.
Finish with cream and cilantro
Stir in heavy cream (or coconut cream) and chopped cilantro. Cook for another 1–2 minutes until heated through but do not boil vigorously. Taste and adjust salt or chili. If you prefer a silkier sauce, use an immersion blender for 10–20 seconds (optional). Remove the bay leaf, cinnamon stick and cardamom pods before serving if desired.
Optional Garnish & Serve
Spoon the Spicee Bite onto warmed rice or naan. Dot with butter, drizzle with a little extra cream, and sprinkle fresh cilantro leaves. Serve with lime wedges on the side to brighten flavors.