Modes

Ingredients

Chicken and Marinade

• 2 ½ pounds chicken breast, cut into 2-inch chunks

• 6 Tablespoons full-fat yogurt

• 6 Tablespoons lemon juice

• 1 ½ teaspoons Kashmiri chili powder

• 1 ½ teaspoons cumin

• 1 Tablespoon garam masala

• 3 Tablespoons cream

• 1 Tablespoon pureed ginger

• 1 Tablespoon pureed garlic

• ¾ 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 ½ teaspoons coriander powder

• 1 ½ teaspoons cumin powder

• 1 ½ teaspoons Kashmiri chili powder

• 1 ½ teaspoons garam masala

• Kosher salt and sugar, to taste

• 3 Tablespoons milk

• 3 Tablespoons lemon juice

• finely chopped coriander leaves, for garnish

Instructions

Marinate the chicken

Poke small holes in the chicken chunks.

In a bowl, combine the Kashmiri chile powder, half of the lemon juice, and Kosher salt. 1 teaspoon of Kosher salt for each pound of chicken.

Rub this mixture over the chicken and set aside for about one hour.

Prepare the second marinade

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

Transfer the spices to a bowl, then whisk in the yogurt, heavy cream, saffron, and stir.

Coat the chicken chunks thoroughly with this mixture.

Cover and refrigerate for at least four hours (overnight for best flavor).

Broil the chicken

Line a blue roasting pan for a Wolf Convection Oven with aluminum foil.

Arrange the marinated chicken on the foil.

Preheat the oven to Broil, High Heat, with the rack in position 5.

When the broiler is hot, broil the chicken for about four minutes, or until almost cooked through.

Baste with melted butter and broil for another three minutes.

Remove from the oven — the chicken will not be fully cooked yet.

Prepare the sauce

Heat the ghee in a heavy-bottomed pan over medium heat.

Add the chopped onions and sauté until they are soft and brown.

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

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

Make a well in the center of the pan and add cumin powder, chile powder, coriander, and garam masala.

Fry briefly until aromatic.

Combine and simmer

Add the broiled chicken chunks to the sauce and stir to combine. Add the lemon juice.

Increase the heat slightly and slowly pour in the milk while stirring constantly.

Reduce heat to low and simmer for about twelve minutes, until the sauce thickens and the chicken is tender.

Taste, then adjust season with Kosher salt and sugar.

Serve

Garnish with finely chopped coriander leaves and serve hot with steamed basmati rice and warm naan bread.