1.5 cups tomato sauce/marinara sauce (something with onion)
5 tbsp butter
3 tbsp cream more for garnish
1 tbsp garlic paste
2 tbsp Kashmiri chili powder
4 tbsp sugar add to taste
2 tbsp malt vinegar / 1.5 tbsp white vinegar
1/2 tsp garam masala
1 tsp kasoori methi more for garnish
Salt to taste
Instructions:
Sear the Chicken (Medium-High Heat): Set the empty claypot on the burner over low heat first and let it warm for 2–3 minutes, then bring it up to medium-high—clay needs to climb to temperature gradually so it doesn't thermal-shock. Pat the thighs dry and season with salt, then lay them skin-side down in the pot with a light layer of neutral oil. Sear 4–5 minutes until deep golden and crisp, flip for another 2–3 minutes, then transfer to a plate to rest. Leave the rendered fat in the pot.
Bloom the Spices (Medium Heat): Drop to medium and add the butter to the rendered fat. Once melted and foaming, stir in the garlic paste and Kashmiri chili powder. Cook 30–60 seconds until fragrant and the chili powder turns deep red—keep it moving so the garlic doesn't catch.
Build the Sauce (Medium → Low Heat): Pour in the tomato sauce and stir, scraping up the browned bits from the sear. Add the sugar, vinegar, garam masala, and salt. Ease the heat down to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until slightly thickened and the raw edge cooks off. Taste and adjust—this is where you dial it toward the real thing.
Make it Creamy (Low Heat): Stir in the cream and crush the kasoori methi between your palms as you add it. Simmer for 2 minutes until silky. Loosen with a splash of water if it's too thick.
Finish the Chicken (Low Heat): Return the thighs and any resting juices to the sauce and simmer 5–7 minutes to warm through and let the flavors meld.
Finish & Serve: Taste and adjust seasoning one last time. Swirl in a little extra cream and a final pinch of kasoori methi. Serve hot, straight from the claypot—with naan or rice!
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