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1. Cut the chicken thighs into 1.5-inch chunks. In a large bowl, mix 0.75 cup of the Greek yogurt with the lemon juice, half of the garlic (grated), half of the ginger, half of the cumin, half of the coriander, half of the turmeric, 1.5 tsp of the smoked paprika, Kashmiri chili powder, 1 tsp of the salt and 1 tbsp of the ghee. Add the chicken, toss to coat, and marinate for at least 30 minutes at room temperature or up to 8 hours refrigerated.
1.5 lb Boneless skinless chicken thighs,
0.8 cup Greek yogurt, plain, divided,
2 tbsp Lemon juice,
3 clove Garlic cloves, divided,
1 tbsp Fresh ginger, grated, divided,
1 tsp Ground cumin, divided,
1 tsp Ground coriander, divided,
0.5 tsp Ground turmeric, divided,
1.5 tsp Smoked paprika, divided,
1 tsp Kashmiri chili powder,
1 tsp Salt, divided,
1.0 tbsp Ghee or neutral oil, divided
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2. Position an oven rack 4-5 inches below the broiler and preheat the broiler to high (about 260°C / 500°F). Line a rimmed baking sheet with foil and set a wire rack on top.
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3. Shake excess marinade off the chicken and arrange the pieces in a single layer on the rack. Broil for 10-14 minutes, flipping once halfway, until the edges are blackened in spots and the chicken is cooked through (internal temperature 74°C / 165°F). Set aside, keeping any juices.
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4. Heat the remaining ghee in a large deep skillet over medium heat until shimmering. Add the cumin seeds, cinnamon stick and cardamom pods and toast for 20-30 seconds until fragrant and sizzling.
2.0 tbsp Ghee or neutral oil, divided,
1 tsp Cumin seeds,
1 piece Cinnamon stick,
4 piece Green cardamom pods
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5. Add the onions and the remaining salt and cook, stirring often, for 15-18 minutes until deep golden brown. Add the remaining garlic and ginger and cook for 1-2 minutes until the raw smell fades.
3 clove Garlic cloves, divided,
1 tbsp Fresh ginger, grated, divided,
1 tsp Salt, divided,
2 piece Yellow onions, finely chopped
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6. Stir in the remaining cumin, coriander, turmeric and smoked paprika along with the tomato paste, and cook for 1 minute to bloom the spices. Add the crushed tomatoes and cook for 10-12 minutes, stirring occasionally, until the sauce darkens and oil separates around the edges.
1 tsp Ground cumin, divided,
1 tsp Ground coriander, divided,
0.5 tsp Ground turmeric, divided,
1 tsp Smoked paprika, divided,
2 tbsp Tomato paste,
1 can Crushed tomatoes
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7. Remove the cinnamon stick and cardamom pods if desired. Add the water and honey, then blend the sauce with an immersion blender until smooth, or leave slightly rustic.
0.5 cup Water,
1 tsp Honey or sugar
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8. Reduce the heat to low. Whisk the remaining 0.5 cup Greek yogurt in a small bowl until smooth, then stir it into the sauce a spoonful at a time so it does not curdle. Add the charred chicken and any juices and simmer gently for 5-8 minutes.
0.5 cup Greek yogurt, plain, divided
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9. Off the heat, crush the kasuri methi between your palms and stir it in with the garam masala. Taste and adjust salt. Garnish with the fresh cilantro and serve hot with rice or naan.
2 tsp Salt, divided,
1 tsp Garam masala,
1 tbsp Kasuri methi (dried fenugreek leaves),
0.2 cup Fresh cilantro, chopped (garnish)
