Ingredients

1/3 cup plain nonfat yogurt
1 tablespoon tandoori masala powder
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 onion, chopped
1 (1 inch) piece fresh ginger
1 clove garlic
2 tablespoons water
3 tablespoons cooking oil, divided
2 teaspoons garam masala
1/4 teaspoon Indian chili powder
1 cup tomato sauce
1 cup half and half
2 tablespoons butter
1 teaspoon dried fenugreek leaves
1 teaspoon salt

Directions

Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.

Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.

Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.