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“This recipe is adapted from one that my friend, Likhit, gave to me a few years ago.”
READY IN:
5hrs
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice chicken thinly and combine with 6 tbsp yogurt, 1 tbsp ginger, 1 tbsp garlic, 2 tsp salt, juice from 1 lemon, 2 tbsp chili powder, 1 tsp garam masala, 1/2 tsp coriander, and 1/2 tsp cumin. Ensure that all of the chicken is properly coated and let marinate for 4 hours.
  2. After marinating, cook chicken in a grill pan over high heat and reserve.
  3. In a medium pot, heat up oil and butter over medium-high heat and add 1 oz jalapeno, 3 oz cilantro, and 1/2 tsp fennel seeds. Cook until fragrant.
  4. Add onion and cook until browned.
  5. Add 1 tbsp ginger and 1 tbsp garlic and cook until the raw smell dissipates.
  6. Add tomato puree and stir to incorporate fully followed by 1 tbsp chili powder, 1 tsp cumin, 1 tsp turmeric, 1 1/2 tsp garam masala, and 1 tsp coriander. Cook for about 15 minutes.
  7. Add honey and cream. Season with salt and pepper to taste.
  8. Return chicken to the gravy and serve desired amount over basmati rice.

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