This dish tastes a lot more complex than it really is. It is quite simple and consists of ingredients that are generally available at most major grocers.
Recipe notes:
You’ll need some lead time (up to overnight) for this recipe.
Use shredded fenugreek leaves, not fenugreek seeds. Dried fenugreek leaves are available at many grocers, all Asian markets (look for kasoori methi), or Amazon. It keeps well — our 100g jug has lasted over a year. Methi has a vaguely maple-ish flavor and some folks have been known to substitute maple syrup or flavoring. Personally I consider that heresy.
You’ll need several metal or bamboo skewers.
If using bamboo, soak them in water for 30 minutes.
The chicken needs to marinate for at least a couple of hours in the refrigerator, preferably overnight.
Soak 1/4 cup fenugreek in water for 15 min. (push it down in the water), then scoop it from the bowl with a strainer and drain it well.
Garam masala is a common spice blend available in most supermarket spice aisles, or Amazon.
For the chicken:
1 1/2 pounds boneless, skinless chicken thighs (trimmed of excess fat), cut into 1 1/2-inch chunks
1 tablespoon fresh lime juice (from at least 1 lime)
Generous 1/4 teaspoon ground cayenne pepper
3/4 teaspoon sweet paprika
2 teaspoons garam masala
1 1/2 teaspoons kosher salt
1/4 cup plain, full-fat yogurt
1 tablespoon minced garlic
One 2-inch piece peeled fresh ginger root, minced (1 heaping tablespoon)
For the sauce:
4 tablespoons (1/2 stick) unsalted butter
5 ounces canned plain tomato sauce
1/4 cup fenugreek leaves, soaked (see recipe notes)
1/4 teaspoon ground cayenne pepper
1 1/2 teaspoons sugar
3/4 teaspoon kosher salt
3/4 cup heavy cream
1 teaspoon ground cumin
Step 1
For the chicken:
Combine the chicken pieces with the lime juice, cayenne pepper, paprika, garam masala, salt, yogurt, garlic and ginger in a mixing bowl until evenly coated.
Cover and marinate in the refrigerator for a couple of hours, and up to overnight (that’s my choice).
Step 2
Position a rack 4 to 6 inches from the broiler element; preheat the broiler.
Line a rimmed baking sheet with aluminum foil and set an ovenproof wire rack inside it. (Or use a broiler pan [that’s what we do].)
Thread the marinated chicken pieces onto the skewers and place them on the prepared pan
Broil for 10 to 15 minutes, turning once or twice, until the chicken is just cooked through.
You should see a little bit of browning on the edges.
Remove them from the oven and reserve any drippings.
Step 3
For the sauce:
Melt 3 tablespoons of the butter in a medium saucepan over medium heat.
As soon as it melts (without browning), pour in the tomato sauce.
Stir in the fenugreek leaves, cayenne pepper, sugar and salt.
Increase the heat to medium-high and cook just long enough so the sauce begins to bubble.
Reduce the heat to medium-low, partially cover and cook for 12 to 15 minutes,
stirring occasionally until the butter starts to separate from the sauce, pooling on the surface.
Step 4
Slide the chicken off the skewers into the sauce, along with any accumulated juices.
Stir in the cream and cumin, then cover and cook for 6 to 8 minutes, stirring occasionally,
so the chicken absorbs much of the rich flavors in the sauce.
Uncover the pan and add the remaining tablespoon of butter;
once it has melted, stir it into the sauce.
Serve with or over rice, naan if desired, and optionally garnish with fresh cilantro.
Easy peazy and very tasty.
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