Richly spiced tomato gravy paired with lightly charred yogurt-marinated chicken thighs. A classic murgh makhani made at home with aromatic makhani sauce, heavy cream, and warming spices.
In a large bowl, whisk together yogurt, garlic, lemon juice, garam masala, ginger, salt, and Kashmiri chili powder. Add chicken and toss to coat. Cover and refrigerate for 1 hour.
Marinating in spiced yogurt tenderizes the chicken and infuses it with flavor.
Heat broiler and line a large baking sheet with foil. Spread marinated chicken on the prepared sheet in a single layer. Broil, watching closely, until charred and cooked through, about 15 minutes. Let cool slightly.
Rotate the pan and move chicken pieces as needed for even charring. Cook in two batches if your broiler is small.
In a large, high-sided skillet over medium heat, melt butter. Add tomato paste and cook, stirring constantly, until darkened to a deep brick red, about 5 minutes.
Cooking the tomato paste until darkened intensifies the tomato flavor and aroma.
Add the serrano chile and ginger and continue to cook, stirring, until fragrant and the tomato paste begins to stick to the pan, about 1 minute more.
Add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds.
Stir in the cream, fenugreek (if using), 1/2 teaspoon salt, broiled chicken, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce has slightly thickened and fat has separated, 10 to 15 minutes.
Taste and season with additional salt if needed. Top with cilantro and serve over rice or with naan.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop for best texture.