Rozmeen's Kitchen

Charred, yoghurt-marinated chicken in a slow tomato and butter sauce, finished with kasuri methi and cream.

Hosted by Rozmeen Bhai

• Boneless chicken thighs
• Thick yoghurt
• Ginger-garlic paste
• Kashmiri red chilli
• Garam masala
• Lemon juice
• Salt
• Butter and a little oil
• Green cardamom and a cinnamon stick
• Ripe or good canned tomatoes
• Ginger and garlic
• Soaked cashews
• A pinch of sugar
• Kasuri methi (dried fenugreek leaves)
• Cream
• To serve: naan or jeera rice, onion salad with lemon

1. Marinate the chicken in yoghurt, ginger-garlic paste, Kashmiri chilli, garam masala, lemon juice and salt for at least four hours, ideally overnight.
2. Grill or sear the chicken until lightly charred.
3. Warm the cardamom and cinnamon in butter and a little oil. Add the tomatoes, ginger, garlic and Kashmiri chilli and cook slowly until the oil separates.
4. Blend in the soaked cashews, then strain the sauce for silkiness.
5. Return the sauce to the pan with butter, a pinch of sugar and crushed kasuri methi, then finish with cream.
6. Simmer the grilled chicken in the sauce for ten minutes. Serve with naan or jeera rice.

Exact measurements and Apa's spice blends are in the Kitchen Club recipe cards.