A profoundly rich, creamy North Indian curry featuring tender, yogurt-marinated tandoori chicken simmered in a spiced tomato and butter sauce.
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chicken in yogurt, half the ginger-garlic paste, chili powder, half the garam masala, and salt for at least 2 hours .
, , or pan- the chicken until deeply charred. Set aside.
In a large pan, melt the butter. Sauté remaining ginger-garlic paste until fragrant.
Add tomato purée, remaining chili powder, and salt. for 20 minutes until the oil separates from the paste.
Stir in the heavy cream, remaining garam masala, and crushed kasuri methi.
Add the cooked chicken back into the sauce. for 10 minutes and serve with naan or basmati rice.
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