In this favorite grilled chicken dish from Los Angeles Indian-American restaurant Badmaash, spices are layered onto chicken—first as an overnight yogurt marinade, and then as a silky tomato sauce. But the real magic happens when you stir a knob of cold butter into the sauce, adding a thick, velvety richness that offsets the acidity of the tomatoes.
- Pat chicken thighs dry with paper towel and season with salt and pepper.
- Whisk yogurt until smooth. Add the rest of the marinade ingredients and mix well until a uniform consistency.
- Place chicken thighs in the marinade and refrigerate 6 hours to overnight.
- When ready to serve, remove chicken from marinade, shaking off excess liquid, and cook on a grill or grill pan for about 5 minutes on each side, until the internal temperature reaches 165. Set aside and make the sauce.
- Heat oil in a heavy-bottomed pan. Sauté garlic, ginger, and serrano until fragrant, about two minutes. Add tomatoes and cook until tender, an additional two minutes. Remove from heat.
- Place the cooked vegetables in a food processor and blitz until smooth. Reheat in a medium sauce pan and reduce by a quarter. Add cardamom powder, sugar, salt and two tablespoons of butter. Once butter has melted, add kasoori methi and chaat masala and stir until smooth.
- Dice grilled chicken and add along with any juices in the pan with the sauce. Cook on a low heat to marry all flavors, 2-3 minutes. Add cream, cook, and reduce sauce until thick. Finish with final tablespoon of cold butter. Serve immediately with lots of steamed rice, naan, and/or whole wheat roti. Note: If tomato sauce is too tart, add a little more sugar.