gluten freeWash and ready produce
Rinse the onion, garlic, ginger, tomato, mild green chilli, coriander leaves, and the garnish piece of ginger under cool running water as needed. Pat everything dry well so the vegetables fry properly instead of steaming.
Chop the aromatics
Finely chop the onion. Peel and finely chop the garlic and enough ginger for the masala, then slice a little extra ginger into thin matchsticks or slivers for garnish. Finely chop the tomato, slice the green chilli, and roughly chop the coriander leaves so everything is ready to go before you start cooking.
Marinate the chicken
Place the chicken in a bowl. Add lemon juice, turmeric powder, and salt, then rub and toss well so every piece is lightly coated. Leave it to marinate for 20 to 30 minutes at room temperature while you prepare the pan and gather the spices.
Heat the pan
Set a heavy pan or kadai over medium heat. Add vegetable oil and unsalted butter, and let the butter melt fully into the oil so the cooking fat is hot and shimmering but not smoking.
Brown the onion base
Add the chopped onion to the hot fat and cook over medium heat, stirring often and scraping the pan as needed, until the onion turns soft, sweet, and a deep golden brown. This is the foundation of the masala, so give it time and do not rush it.
Cook ginger and garlic
Stir in the chopped garlic and chopped ginger. Cook for 1 to 2 minutes, stirring constantly, until fragrant and no longer raw-smelling.
Bloom the spices
Add Kashmiri red chili powder, coriander powder, a little more turmeric powder if using, and black peppercorns. Stir quickly for 30 seconds to coat the onion mixture and lightly toast the spices without letting them burn.
Cook the tomato masala
Add the chopped tomato and stir well to combine. Cook over medium heat, stirring and mashing the tomato as it softens, until it breaks down into a thick, glossy masala and you can see the fat beginning to separate at the edges.
Coat and cook chicken
Add the marinated chicken to the pan and mix thoroughly so every piece is covered in the masala. Cook over medium heat, stirring occasionally, until the chicken turns opaque and starts releasing its juices, then lower the heat, cover, and cook until tender and fully cooked through. Add a small splash of water only if needed to stop sticking and help the masala stay loose enough to cook evenly.
Finish the masala
Uncover the pan and sprinkle in garam masala, dried fenugreek leaves (kasoori methi), and the sliced green chilli. Crush the fenugreek leaves between your palms as you add them to release their aroma. Simmer for 3 to 5 minutes so the masala thickens and clings nicely to the chicken.
Finish and serve
Taste the chicken masala and adjust the salt if needed. For a richer finish, stir in the optional butter and let it melt into the sauce. Scatter over the chopped coriander leaves and top with the sliced ginger garnish, then serve hot with roti, naan, or rice.
