455 grams boneless skinless chicken thighs cut into small cubes
2 tablespoons plain yogurt
1 teaspoon lemon juice
2 teaspoons garam masala
1 teaspoon red chilli powder
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon salt
2 tablespoons clarified butter (Ghee)
1/4 cup cold butter
1 cup tomato sauce
1/2 tablespoon sugar
1 tablespoon dried fenugreek leaves
1 cup heavy cream
Salt to taste
1 package white corn tortilla chips
1.5 cup shredded sharp cheddar cheese
1.5 cup shredded mozzarella
Chopped red onion
Pickled banana peppers
Thinly sliced green onions
In a bowl mix together cubed chicken, yogurt, lemon juice, 1 teaspoon garam masala, 1/2 teaspoon red chilli powder, ground coriander, turmeric, and 1/4 teaspoon salt. Allow to marinate for 30 minutes to overnight.
Heat clarified butter in a large frying pan, and fry chicken off in batches ensuring not to crowd the pan, until browned on all sides. Remove with a slotted spoon and set aside.
Add 1/8 cup butter, tomato sauce, sugar, one teaspoon garam masala, fenugreek leaves and 1/2 teaspoon chilli powder to the same frying pan. Stir, and scrape all the bits of spice leftover from frying the chicken in the pan.
Continue to cook until tomatoes reduce, thicken, and butter begins to separate (approximately 10-15 minutes).
Add remaining butter, heavy cream, and salt to taste. Return chicken to pan, bringing the mixture to a simmer. Cook for five minutes until chicken is cooked through, and the sauce has thickened to coat it.
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil and evenly spread 1/2 of the tortilla chips in one layer. Top with half of the cheddar and mozzarella cheese, and half of the butter chicken mixture. Repeat layers again with remaining chips, cheese and butter chicken.
Place in oven and bake for five to ten minutes until cheese has melted.
Garnish with pickled jalapeños and banana peppers, red onion, green onions, and coriander.