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Toss the chicken with ginger and garlic paste, Kashmiri chili powder, salt, and yogurt in a mixing bowl. Set aside to marinate for at least 20 minutes. Try 6 hours for the best results.
In a heavy-bottomed pan, heat the ghee and fry the marinated chicken until the pieces have become golden brown, about 15 minutes. Set aside.
In the same pan, warm 1 1/2 tbsp of butter. Add green cardamom and one cinnamon stick. Cook until the ingredients sputter, then add the onions. Sauté the onions until they become translucent and soften.
Next, add the garlic, ginger, and green chilies and cook for another minute.
Stir the Kashmiri chili powder, 1 tablespoon of garam masala, cumin, salt, turmeric, and tomatoes into the mixture. Cook for 5-7 minutes.
Remove the cinnamon stick (and green chilies, if you prefer less spicy) and pour the mixture into a blender or food processor. Blend until smooth. You can also use an immersion blender for this step.
Return the mixture to the pan over low heat and stir in the butter and cream until well incorporated. Then, nestle the reserved chicken into the pan. Allow the dish to maintain a gentle bubble for 5-7 minutes. Adjust the temperature as necessary.
Top the mixture with 1/2 tablespoon of garam masala and 1/2 teaspoon fenugreek; give it a quick stir and let it simmer for another minute or two.
Garnish with cilantro, green chilies, and drizzle with dahi; serve with basmati rice or naan.