Instructions
Marinate the chicken. In a large bowl mix yoghurt, 1 tsp kashmiri chilli, turmeric, 1 tsp garam masala, and 1 tsp salt. Add chicken pieces, coat well, and let marinate for at least 30 minutes — overnight in the fridge gives the best flavour.
Sear the chicken. Heat 1 tbsp oil in a wide pan over high heat. Cook marinated chicken in batches, turning occasionally, until lightly charred at the edges and cooked through — about 7–8 minutes. Set aside.
Build the base. In the same pan melt butter over medium heat. Add onion and sauté for 8–10 minutes until soft and golden. Add garlic and ginger; cook 2 more minutes until fragrant.
Add tomatoes and spices. Stir in crushed tomatoes, remaining 1 tsp kashmiri chilli, coriander powder, and cumin powder. Cook on medium-low for 12–15 minutes, stirring occasionally, until the oil separates from the masala.
Blend the gravy. Allow the mixture to cool slightly then blend until completely smooth using a hand blender. Pass through a sieve for an extra-silky texture if you like.
Finish the sauce. Return the blended gravy to the pan. Stir in cream, remaining 1 tsp garam masala, sugar, and ½ tsp salt. Simmer gently for 5 minutes.
Add chicken and serve. Add the seared chicken to the gravy. Simmer together for 5 minutes so the flavours meld. Garnish with a drizzle of cream and fresh coriander. Serve hot with naan or steamed basmati rice.