Punjabi Style Chicken Masala

Instructions

1. Marinate the 500g chicken with lemon juice, 1 tsp turmeric powder, and 0.5 tsp salt for 15-20 minutes.
2. Heat 5 tbsp vegetable oil and 50g unsalted butter in a heavy-bottomed pot or kadai over medium-high heat.
3. Add the 2 finely chopped onions and cook until they turn golden brown, about 8-10 minutes, stirring occasionally.
4. Add the 10 finely chopped garlic cloves and 2 tbsp finely chopped ginger to the onions and cook for 2-3 minutes until fragrant.
5. Add the marinated chicken pieces to the pot and cook for 5-7 minutes, stirring to coat with the oil and spices.
6. In a small bowl, mix together 2 tsp Kashmiri red chili powder, 2 tbsp coriander powder, 2 tbsp garam masala, 2 tsp turmeric powder, and 1 tsp cracked black peppercorns.
7. Sprinkle the spice mixture over the chicken and stir well to coat evenly. Cook for 2-3 minutes to toast the spices.
8. Add the 4 finely chopped tomatoes and 1 tsp dry fenugreek leaves (Kasoori Methi) to the pot and mix well.
9. Reduce heat to medium-low and cook covered for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the sauce reduces to a thick, dry consistency. Add warm water as needed if the mixture becomes too dry.
10. Once the chicken is tender and cooked, add the 2 finely sliced mild green chillies and adjust salt to taste.
11. Finish with 3 tbsp fresh chopped coriander leaves and 2 tbsp cold butter (optional) for richness.
12. Garnish with sliced ginger and serve hot as a main course with naan, roti, or rice.