Ingredients

• 2 pounds chicken thighs (with or without bone)
• 1 teaspoon red chili powder
• 1 tablespoon lemon juice
• pinch salt
• Melted ghee or Anchor Butter

Marinade

• 3/4 cup plain yogurt, strained, or 1/2 cup Greek yogurt
• 1 1/2 teaspoons dried fenugreek leaves (kasuri methi)
• 1/2-1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 1/2 tablespoons mustard oil (or other cooking oil)
• 1 1/2 tablespoons ginger paste ( 4 cups ginger, 2 tbsp oil. Place all ingredients into a blender until you obtain a smooth paste)
• 1 1/2 tablespoons garlic paste (5 heads of garlic peeled, 1/2 cup olive oil, 1 tbsp salt. Place all ingredients in a blender until you obtain a smooth paste)

Sauce

• 4 tablespoons ghee or butter
• 5 green cardamoms
• 3 cloves
• 1 1/2- 2 inch cinnamon stick
• 1 teaspoon fenugreek seeds (methi)
• 6 tbsp ginger paste
• tbsp garlic paste
• 2-4 green chilies, cut in half
• 3-3 1/2 cups pureed tomatoes
• 1 tablespoon red chili powder (or cayenne, paprika)
• salt to taste
• 2 1/2 cups hot water
• 10 blanched almonds, made into a paste
• 1/2 tablespoon sugar
• 2 teaspoons dried fenugreek leaves (kasuri methi)
• 1 teaspoon garam masala
• 2/3 cup Anchor Powder Milk mix ( 6 oz cold water, 10 tbsp Anchor Powder Milk. Combine

Garnish

• Chopped cilantro

Directions

1. Place chicken in a medium bowl and toss with 1 teaspoon red chili powder, lemon juice, and salt. Cover and refrigerate for 20 minutes.
2. In a small bowl, whisk together strained yogurt, 1 1/2 teaspoons dried fenugreek leaves, turmeric, 1 teaspoon garam masala, mustard oil, 1 1/2 tablespoons ginger paste, and 1/2 tablespoons garlic paste.
3. Coat the chicken with the marinade and refrigerate for at least 3 hours, preferably overnight.
4. Preheat oven at 400 degrees F. Skewer the marinated chicken. Place on an oiled baking sheet and brush with ghee.
5. Cook for 5 minutes, turn, brush with more ghee or melted butter and cook for another 5 minutes, or until just cooked through.
6. In a large pan, heat 4 tablespoons ghee or melted butter over medium heat.
7. Add the green cardamoms, black cardamom, cloves, and cinnamon. Cook until they become fragrant, about 2 minutes, and stir in the fenugreek seeds.
8. Once they begin to sizzle, stir in the ginger paste, garlic paste, and green chilies. Cook until the water from the pastes evaporates, 5-8 minutes.
9. Stir in the pureed tomatoes, red chili powder, and salt to taste.
10. Cook until the tomatoes reduce to a thick paste, 15-20 minutes.
11. Pour in 2 1/2 cups hot water and add the almond paste.
12. Reduce heat to medium-low and simmer for 15 minutes. Stir in the sugar and crushed fenugreek leaves.
13. Add the chicken, stirring to coat. Cover and simmer for about 8 minutes.
14. Remove cover, reduce heat to low, and stir in garam masala and milk. Simmer for 5 minutes before removing from heat.
15. Serve immediately garnished with cilantro and basmati rice or naan.