Succulent chicken simmered in a rich, creamy tomato-based sauce with warming spices—an indulgent curry that’s both comforting and luxurious.

1 ½ lb boneless chicken thighs or breasts, cut into bite‑sized pieces

2 Tbsp vegetable oil or ghee

3 Tbsp unsalted butter

1 large onion, finely chopped

3 cloves garlic, minced

1 Tbsp fresh ginger, grated

1 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder (adjust to taste)

½ tsp turmeric

½ tsp garam masala

1 (14 oz) can tomato puree or crushed tomatoes

½ cup heavy cream

½ cup whole milk or coconut milk

2 Tbsp fresh cilantro, chopped

Salt, to taste

Optional garnish: extra butter, cilantro, a pinch of fenugreek leaves

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Heat oil in a large skillet or pot over medium-high heat. Add chicken pieces and sear until golden (2–3 min per side). Remove and set aside.

Reduce heat to medium; add butter, onion, garlic, and ginger. Sauté until onion is soft and fragrant (4–5 min).

Stir in cumin, coriander, chili powder, turmeric, and garam masala. Cook 1 minute until spices bloom.

Pour in tomato puree, stirring to combine. Simmer 8–10 minutes until the sauce thickens and slightly darkens.

Return chicken to the pan, stirring to coat. Simmer 8–10 minutes, until chicken is cooked through.

Reduce heat to low; stir in heavy cream and milk. Cook gently for 2–3 minutes, adding salt to taste.

If desired, swirl in a small knob of butter and sprinkle with fresh cilantro and a pinch of fenugreek before serving.