Marinade:
1 c plain yogurt
2 tbsp ginger-garlic paste
1 tsp kasher salt
1/2 tsp black pepper
1 lbs chicken
Sauce:
2 tsp olive oil
3 tbsp butter
1/3 c ginger-garlic paste
1 serrano peppers
2 tbsp tomato paste
1 tbsp garam masala
2 tsp paprika
8 Roma tomatoes diced or 28 oz canned whole tomatoes
1 onion diced
1.5 tsp kosher salt
1 c water (if needed)
1 tbsp dried fenugreek leaves (optional)
1/2 c heavy cream
Cilantro for garnish
1. For Marinade: In a zip lock bag add all marinate ingredients. Mix to coat chicken. Marinate on counter at least 30 mins or over night in fridge.
2. For sauce: Saute onion in oil slowly without browning it until it is very soft. Add ginger-garlic paste, serranos, butter, and cook until lightly browned around the edges. Add tomato paste and cook until it has darkened in color (3 mins). Add the garam masala and paprika and saute for about 1 min.
3. Add the tomatoes, salt, water (no water if using canned tomatoes). Bring to a boil, turn down to simmer, cook until thickened, about 20 mins.
4. Meanwhile, heat grill and take chicken out to come to room temp. Shake off extra marinade grill chicken until charred on each side. Inside of chicken does not have to be fully cooked.
5. Blend sauce in blender if you want to be fancy with a smooth sauce. Add chicken and fenufreek leaves if using to sauce simmer for 10 mins. Add cream, garnish with cilantro, and serve over rice or with naan.
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