Modes

Ingredients

Chicken

• 2 1/2 pounds chicken breast, cut into 2-inch chunks

Marinade

• 6 Tablespoons full-fat yogurt

• 6 Tablespoons lemon juice

• 1 1/2 teaspoons Kashmiri chili powder

• 1 1/2 teaspoons cumin

• 1 Tablespoon garam masala

• 3 Tablespoons cream

• 1 Tablespoon pureed ginger

• 1 Tablespoon pureed garlic

• 3/4 teaspoon saffron, soaked in a little milk

• Kosher salt, to taste

• 2 Tablespoons melted butter, for basting

Gravy

• 3 Tablespoons ghee

• 1 Tablespoon pureed ginger

• 1 Tablespoon pureed garlic

• 3 onions, finely chopped

• 3 large tomatoes, finely chopped

• 1 1/2 teaspoons coriander powder

• 1 1/2 teaspoons cumin powder

• 1 1/2 teaspoons Kashmiri chili powder

• 1 1/2 teaspoons garam masala

• Kosher salt and sugar, to taste

• 3 Tablespoons milk

• finely chopped coriander leaves, for garnish

Instructions

Prepare the Chicken

Poke small holes in the chicken chunks.

In a bowl, mix Kashmiri chili powder, half of the lemon juice, and Kosher salt. Rub onto the chicken and set aside for 1 hour.

Make the Marinade

Toast the cumin and garam masala in a hot skillet until fragrant.

Transfer the spices to a bowl. Add the yogurt, remaining lemon juice, ginger, garlic, saffron with milk, cream, and Kosher salt. Whisk well to form the marinade.

Rub the marinade onto the chicken chunks. Cover and refrigerate for at least 4 hours.

Broil the Chicken

Line a Wolf convection oven blue roasting pan with aluminum foil and place the marinated chicken on top.

Preheat the oven in Broil mode, High heat, with the rack in position 5.

Place the chicken in the oven and broil for about 4 minutes, or until almost done.

Baste the chicken chunks with melted butter and broil for another 3 minutes. (The chicken will not be fully cooked at this stage.)

Remove from the oven and set aside on the range.

Cook the Gravy

In a heavy-bottomed pan, heat the ghee over medium heat.

Add chopped onions and cook until browned and soft.

Stir in ginger and garlic and cook until the garlic just begins to brown.

Add the chopped tomatoes and cook until the fat separates from the tomato juices.

Make a well in the center of the pan. Add cumin, chili powder, coriander, and garam masala. Fry briefly until aromatic.

Combine and Finish

Add the broiled chicken chunks to the pan and stir to combine.

Season with Kosher salt and sugar.

Increase the heat and slowly add milk while stirring constantly.

Reduce to a low simmer and cook for about 12 minutes, until the chicken is fully tender and flavors meld.

To Serve

Garnish with finely chopped coriander leaves.

Serve hot with steamed basmati rice and warm naan bread.