Ingredients

• 2 lbs. chicken thighs, trimmed of visible fat, cut into 1 1/4-inch pieces
• 1/2 cup whole plain yogurt
• 1 Tbsp fresh lemon juice
• 2 Tbsp garam masala, recommend homemade blend HERE, divided
• 4 tsp fenugreek leaves, slightly crushed after measuring, divided (I buy HERE)
• 1 tsp turmeric
• 2 tsp smoked paprika, divided
• 2 Tbsp minced garlic, divided
• 2 Tbsp peeled and minced ginger, divided
• Salt and freshly ground black pepper, to taste
• 4 Tbsp butter, cut into pieces
• 1 1/2 cups chopped yellow onion
• Cayenne pepper, to taste
• 1 (14.5 oz) can diced fire roasted tomatoes
• 3/4 cup heavy cream
• 1/4 cup low sodium chicken broth, or a little more to thin if needed
• 3 Tbsp cilantro (chopped or whole leaves)

Instructions 

1. In a large bowl combine the chicken pieces, yogurt, lemon juice, 1 Tbsp garam masala, 3 tsp fenugreek leaves, turmeric, 1/2 tsp smoked paprika, 1 Tbsp garlic, 1 Tbsp ginger, and salt to taste (I use 1 tsp). Mix well to coat evenly.
2. Cover and refrigerate for at least 2 hours or up to 24 hours.
3. When ready to cook, transfer the marinated chicken to a greased 13 by 9-inch rimmed baking sheet. Arrange in a single, even layer.
4. Position the oven rack about 3 inches below the broiler and preheat the broiler to high. Broil the chicken until fully cooked and lightly charred, about 10–15 minutes.*
5. While the chicken cooks, melt the butter in a skillet over medium-high heat.
6. Add the onion and cook until lightly golden, about 7 minutes. Stir in the remaining 1 Tbsp garlic and 1 Tbsp ginger and cook 1 minute more.
7. Add the remaining 1 Tbsp garam masala, 1 1/2 tsp smoked paprika, and 1 tsp fenugreek. Cook for 30 seconds, stirring constantly.
8. Stir in the tomatoes. Cover and let simmer over low heat for 10 minutes.
9. Carefully transfer the tomato mixture to a blender. Secure the lid, remove the center insert, and cover the opening with a folded kitchen towel or several paper towels. Blend on low until smooth.
10. Pour the sauce back into the skillet over medium-low heat, scraping in any remaining sauce from the blender. Add the heavy cream and chicken broth and stir to combine. Season with salt, pepper, and cayenne to taste.
11. Stir in the cooked chicken along with any juices collected on the baking sheet.
12. Cover and cook a few minutes longer, just until heated through. Serve hot over rice or with naan if desired.