The tomato-cream sauce with ghee, bloomed whole spices, and a yogurt-marinated chicken that goes tender in the oven before it ever sees the pan.
Spread marinated chicken on a baking tray and broil on high, 12–14 minutes, flipping halfway. You want charred edges and spots — that caramelization is what gives the dish its depth. Set aside while you build the sauce.
Melt ghee in a heavy pot over medium heat. Add cardamom and cloves and stir until the ghee is fragrant — about 90 seconds. Add onion and cook 15 minutes until deep golden and soft. This is the foundation; rushing it makes the sauce flat.
Add garlic, ginger, tomato paste, and all the dry spices. Cook 3 minutes. Add fresh tomatoes and cook 20 minutes until completely broken down and jammy. Blend until perfectly smooth — pass through a sieve for restaurant-level texture.
Return blended sauce to the pot over low heat. Stir in cream slowly. Add the charred chicken. Simmer 10 minutes, letting the chicken absorb the sauce. Finish with cold butter stirred in piece by piece, garam masala, and crushed dried fenugreek. Serve with naan or basmati.