Marinated chicken thighs get their signature char from a quick blast under the broiler before landing in a silky, deeply spiced tomato sauce built from scratch — onions, garlic, ginger, and a warm blend of cumin, coriander, and garam masala simmered down with tomatoes until rich and smooth. A finish of cream and crushed fenugreek leaves rounds out that classic makhani flavor, glossy and a little smoky, clinging to every piece of chicken. Fresh cilantro on top adds a bright, herby finish, and a bowl of fluffy basmati rice alongside makes the perfect vehicle for scooping up that sauce. It's the kind of comforting, restaurant-style curry that comes together beautifully at home, and it holds up as a genuinely solid pick for a gluten free table.
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In a large bowl, whisk together the yogurt, lemon juice, minced garlic, grated ginger, cumin, coriander, Kashmiri chili powder, garam masala, turmeric, and salt. Add the chicken pieces and toss until thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight.
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Arrange the marinated chicken in a single layer on a rimmed baking sheet. Broil for 10–12 minutes, flipping once halfway through, until the chicken is charred at the edges and registers 165°F (74°C) on an instant-read thermometer at the thickest piece. Set aside.
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