Butter Chicken with Fenugreek and Cream

Ingredients

• 1,5 lb boneless skinless chicken thighs, cubed
• 0,5 cup plain full-fat yogurt
• 2 tbsp ginger-garlic paste
• 2 tbsp ghee
• 3 tbsp unsalted butter
• 1 unit yellow onion, diced
• 2 tbsp tomato paste
• 1 cup crushed tomatoes (400 g can)
• 1 tsp Kashmiri chili powder
• 1,5 tsp garam masala
• 0,5 cup heavy cream (35%)
• 1 tbsp dried fenugreek leaves (kasuri methi)

Instructions

1. 1

   Whisk 1/2 cup yogurt with 1 tbsp ginger-garlic paste, 1 tsp garam masala, 1 tsp paprika and 1 tsp salt; coat the chicken and marinate for at least 30 minutes.

2. 2

   Sear the marinated chicken in 2 tbsp ghee over medium-high heat until edges char slightly, about 4 minutes per side; transfer to a plate.

3. 3

   In the same pan, melt 3 tbsp butter and sweat the diced onion until translucent, about 5 minutes.

4. 4

   Stir in 2 tbsp tomato paste and 1 tbsp ginger-garlic paste; cook until the mixture darkens and smells sweet, roughly 2 minutes.

5. 5

   Add the crushed tomatoes, 1 tsp Kashmiri chili powder and 1 tsp sugar; simmer 12 minutes until the oil separates at the edges.

6. 6

   Blend the sauce smooth using an immersion blender, then return to the pan over low heat.

7. 7

   Pour in the cream and stir until the sauce turns a uniform coral colour.

8. 8

   Return the chicken with its juices; simmer 8 minutes until cooked through (165°F / 74°C internal).

9. 9

   Crush the dried fenugreek leaves between your palms and stir them in along with 1/2 tsp garam masala.

10. 10

    Taste, adjust salt, and rest 5 minutes before serving.