1To a blender, add cilantro, garlic, cumin, salt, ginger, and chilies. Blend until smooth, adding water as needed, and keep cold.
2To a blender, add cilantro, garlic, cumin, salt, ginger, and chilies. Blend until smooth, adding water as needed, and keep cold.
3To a blender, add cilantro, garlic, cumin, salt, ginger, and chilies. Blend until smooth, adding water as needed, and keep cold.
4Spread a clean dish towel over a medium mixing bowl, pour yogurt into the center, wrap and tie it, then hang to drip excess whey for 2-3 hours or overnight until thickened.
5Spread a clean dish towel over a medium mixing bowl, pour yogurt into the center, wrap and tie it, then hang to drip excess whey for 2-3 hours or overnight until thickened.
6Spread a clean dish towel over a medium mixing bowl, pour yogurt into the center, wrap and tie it, then hang to drip excess whey for 2-3 hours or overnight until thickened.
7To a medium mixing bowl, add chicken, salt, lemon juice, ginger, and garlic. Mix, cover, and refrigerate for at least 30 minutes, ideally 2 hours.
8To a medium mixing bowl, add chicken, salt, lemon juice, ginger, and garlic. Mix, cover, and refrigerate for at least 30 minutes, ideally 2 hours.
9To a medium mixing bowl, add chicken, salt, lemon juice, ginger, and garlic. Mix, cover, and refrigerate for at least 30 minutes, ideally 2 hours.
10In a large mixing bowl, combine thickened yogurt with Kashmiri chili powder, turmeric, lemon juice, cumin, kasuri methi, coriander, garam masala, salt, ginger, garlic, and mustard oil. Whisk well.
11In a large mixing bowl, combine thickened yogurt with Kashmiri chili powder, turmeric, lemon juice, cumin, kasuri methi, coriander, garam masala, salt, ginger, garlic, and mustard oil. Whisk well.
12In a large mixing bowl, combine thickened yogurt with Kashmiri chili powder, turmeric, lemon juice, cumin, kasuri methi, coriander, garam masala, salt, ginger, garlic, and mustard oil. Whisk well.
13Add the chicken to the yogurt mixture, mix to combine, cover, and marinate overnight in the refrigerator.
14Add the chicken to the yogurt mixture, mix to combine, cover, and marinate overnight in the refrigerator.
15Add the chicken to the yogurt mixture, mix to combine, cover, and marinate overnight in the refrigerator.
16Skewer the marinated chicken and grill over high heat charcoal for 2-3 minutes per side until browned and lightly charred, or use a broiler or frying pan. Do not cook chicken all the way through.
17Skewer the marinated chicken and grill over high heat charcoal for 2-3 minutes per side until browned and lightly charred, or use a broiler or frying pan. Do not cook chicken all the way through.
18Skewer the marinated chicken and grill over high heat charcoal for 2-3 minutes per side until browned and lightly charred, or use a broiler or frying pan. Do not cook chicken all the way through.
19In a large saucepot over medium heat, melt half the ghee. Add onions, ginger, and garlic, season with salt, and cook for 3-4 minutes until softened.
20In a large saucepot over medium heat, melt half the ghee. Add onions, ginger, and garlic, season with salt, and cook for 3-4 minutes until softened.
21In a large saucepot over medium heat, melt half the ghee. Add onions, ginger, and garlic, season with salt, and cook for 3-4 minutes until softened.
22Stir in sugar, coriander, cumin, turmeric, Kashmiri chili powder, and garam masala. Season with salt and cook for 30-60 seconds until fragrant.
23Stir in sugar, coriander, cumin, turmeric, Kashmiri chili powder, and garam masala. Season with salt and cook for 30-60 seconds until fragrant.
24Stir in sugar, coriander, cumin, turmeric, Kashmiri chili powder, and garam masala. Season with salt and cook for 30-60 seconds until fragrant.
25Stir in tomato paste and cook for 1-2 minutes until it darkens and sticks to the pan.
26Stir in tomato paste and cook for 1-2 minutes until it darkens and sticks to the pan.
27Stir in tomato paste and cook for 1-2 minutes until it darkens and sticks to the pan.
28Add crushed tomatoes, water, and kasuri methi. Combine cinnamon stick, cloves, and cardamom in cheesecloth, tie it, and add to the sauce.
29Add crushed tomatoes, water, and kasuri methi. Combine cinnamon stick, cloves, and cardamom in cheesecloth, tie it, and add to the sauce.
30Add crushed tomatoes, water, and kasuri methi. Combine cinnamon stick, cloves, and cardamom in cheesecloth, tie it, and add to the sauce.
31Bring to a boil, then reduce heat to low and simmer for 10-15 minutes until vegetables are very soft and the mixture reduces by about 25%.
32Bring to a boil, then reduce heat to low and simmer for 10-15 minutes until vegetables are very soft and the mixture reduces by about 25%.
33Bring to a boil, then reduce heat to low and simmer for 10-15 minutes until vegetables are very soft and the mixture reduces by about 25%.
34Remove the whole spices from the sauce.
35Remove the whole spices from the sauce.
36Remove the whole spices from the sauce.
37Using an immersion blender or regular blender, puree the sauce until smooth. If using a regular blender, return the sauce to the pan.
38Using an immersion blender or regular blender, puree the sauce until smooth. If using a regular blender, return the sauce to the pan.
39Using an immersion blender or regular blender, puree the sauce until smooth. If using a regular blender, return the sauce to the pan.
40Adjust sauce consistency with water as preferred.
41Adjust sauce consistency with water as preferred.
42Adjust sauce consistency with water as preferred.
43In a small heatproof bowl, add the remaining melted ghee.
44In a small heatproof bowl, add the remaining melted ghee.
45In a small heatproof bowl, add the remaining melted ghee.
46Heat a piece of lump charcoal over the stove until red hot.
47Heat a piece of lump charcoal over the stove until red hot.
48Heat a piece of lump charcoal over the stove until red hot.
49Place the bowl of melted ghee in the center of the sauce. Add the hot charcoal to the ghee and immediately cover the pot with a lid or foil.
50Place the bowl of melted ghee in the center of the sauce. Add the hot charcoal to the ghee and immediately cover the pot with a lid or foil.
51Place the bowl of melted ghee in the center of the sauce. Add the hot charcoal to the ghee and immediately cover the pot with a lid or foil.
52Allow the sauce to smoke for 1-2 minutes, then remove the foil and carefully remove the charcoal.
53Allow the sauce to smoke for 1-2 minutes, then remove the foil and carefully remove the charcoal.
54Allow the sauce to smoke for 1-2 minutes, then remove the foil and carefully remove the charcoal.
55Strain the smoked ghee into the sauce and stir to combine. Simmer for 5 minutes over low heat until slightly thickened and fat globules are visible.
56Strain the smoked ghee into the sauce and stir to combine. Simmer for 5 minutes over low heat until slightly thickened and fat globules are visible.
57Strain the smoked ghee into the sauce and stir to combine. Simmer for 5 minutes over low heat until slightly thickened and fat globules are visible.
58Add the cream and bring the sauce to a simmer.
59Add the cream and bring the sauce to a simmer.
60Add the cream and bring the sauce to a simmer.
61Simmer for 1 minute, then add the cooked chicken pieces and simmer for another 5-10 minutes until thickened and flavors are married.
62Simmer for 1 minute, then add the cooked chicken pieces and simmer for another 5-10 minutes until thickened and flavors are married.
63Simmer for 1 minute, then add the cooked chicken pieces and simmer for another 5-10 minutes until thickened and flavors are married.
64If adding butter, cut off the heat, add cold unsalted butter, and stir until emulsified and melted.
65If adding butter, cut off the heat, add cold unsalted butter, and stir until emulsified and melted.
66If adding butter, cut off the heat, add cold unsalted butter, and stir until emulsified and melted.
67Season with salt to taste one last time. Serve immediately with naan and steamed basmati rice.
68Season with salt to taste one last time. Serve immediately with naan and steamed basmati rice.
69Season with salt to taste one last time. Serve immediately with naan and steamed basmati rice.
Ingredients
2 cups fresh cilantro leaves
2 cups fresh cilantro leaves
2 cups fresh cilantro leaves
3 cloves garlic
3 cloves garlic
3 cloves garlic
1 tsp cumin seeds, toasted
1 tsp cumin seeds, toasted
1 tsp cumin seeds, toasted
1 tsp kosher salt
1 tsp kosher salt
1 tsp kosher salt
1 inch fresh ginger, peeled
1 inch fresh ginger, peeled
1 inch fresh ginger, peeled
3 green Bird
as Eye or Thai chilies
3 green Bird
as Eye or Thai chilies
3 green Bird
as Eye or Thai chilies
Water, for blending
Water, for blending
Water, for blending
1 cup whole milk yogurt
1 cup whole milk yogurt
1 cup whole milk yogurt
1.5 lbs boneless skinless chicken thighs, cut into 1-1.5
as (2.5-3.8cm) pieces
1.5 lbs boneless skinless chicken thighs, cut into 1-1.5
as (2.5-3.8cm) pieces
1.5 lbs boneless skinless chicken thighs, cut into 1-1.5
as (2.5-3.8cm) pieces
2 tsp kosher salt
2 tsp kosher salt
2 tsp kosher salt
1 Tbsp lemon juice
1 Tbsp lemon juice
1 Tbsp lemon juice
1 tsp fresh ginger, peeled and grated
1 tsp fresh ginger, peeled and grated
1 tsp fresh ginger, peeled and grated
1 clove garlic, grated
1 clove garlic, grated
1 clove garlic, grated
2.5 tsp Kashmiri chili powder
2.5 tsp Kashmiri chili powder
2.5 tsp Kashmiri chili powder
1 tsp turmeric
1 tsp turmeric
1 tsp turmeric
2 tsp lemon juice
2 tsp lemon juice
2 tsp lemon juice
1 tsp ground cumin
1 tsp ground cumin
1 tsp ground cumin
1 tsp kasuri methi
1 tsp kasuri methi
1 tsp kasuri methi
1 tsp coriander powder
1 tsp coriander powder
1 tsp coriander powder
1 Tbsp garam masala
1 Tbsp garam masala
1 Tbsp garam masala
2 tsp fine sea salt
2 tsp fine sea salt
2 tsp fine sea salt
2 inch fresh ginger, peeled and grated
2 inch fresh ginger, peeled and grated
2 inch fresh ginger, peeled and grated
2 cloves garlic, grated
2 cloves garlic, grated
2 cloves garlic, grated
1 tsp mustard oil
1 tsp mustard oil
1 tsp mustard oil
1.5 tsp besan flour, to thicken if needed
1.5 tsp besan flour, to thicken if needed
1.5 tsp besan flour, to thicken if needed
4 Tbsp ghee, divided
4 Tbsp ghee, divided
4 Tbsp ghee, divided
1 yellow onion, small dice
1 yellow onion, small dice
1 yellow onion, small dice
1.5 inch fresh ginger, finely chopped
1.5 inch fresh ginger, finely chopped
1.5 inch fresh ginger, finely chopped
7 garlic cloves, finely chopped
7 garlic cloves, finely chopped
7 garlic cloves, finely chopped
2 tsp granulated sugar
2 tsp granulated sugar
2 tsp granulated sugar
2 tsp coriander powder
2 tsp coriander powder
2 tsp coriander powder
0.5 tsp cumin powder
0.5 tsp cumin powder
0.5 tsp cumin powder
0.5 tsp turmeric
0.5 tsp turmeric
0.5 tsp turmeric
1 tsp Kashmiri chili powder
1 tsp Kashmiri chili powder
1 tsp Kashmiri chili powder
1 tsp garam masala
1 tsp garam masala
1 tsp garam masala
1 Tbsp tomato paste
1 Tbsp tomato paste
1 Tbsp tomato paste
14 oz crushed tomatoes
14 oz crushed tomatoes
14 oz crushed tomatoes
1.25 cup water
1.25 cup water
1.25 cup water
1 Tbsp kasuri methi, plus more for garnish
1 Tbsp kasuri methi, plus more for garnish
1 Tbsp kasuri methi, plus more for garnish
1 cinnamon stick, lightly burned
1 cinnamon stick, lightly burned
1 cinnamon stick, lightly burned
5 whole cloves
5 whole cloves
5 whole cloves
6 green cardamom pods
6 green cardamom pods
6 green cardamom pods
1 small piece oak lump charcoal
1 small piece oak lump charcoal
1 small piece oak lump charcoal
0.5 cup heavy whipping cream
0.5 cup heavy whipping cream
0.5 cup heavy whipping cream
2 Tbsp cold unsalted butter
2 Tbsp cold unsalted butter
2 Tbsp cold unsalted butter
Fresh cilantro for garnish
Fresh cilantro for garnish
Fresh cilantro for garnish
Equipment
blendermedium sized mixing bowlclean dish towel or clothkitchen twinelarge sized mixing bowlplastic wrapskewersgrillbroilerlarge frying panlarge saucepot or saucierimmersion blendercheese clothsmall-sized heatproof mixing bowltongssheet traylid or foil
Tips
Use besan flour to thicken the marinade if your yogurt is loose or to skip draining, but note it may not be as rich in flavor.
If in a rush, you can skip marination, but ideally marinate for at least 2-3 hours.