Butter Chicken with Fenugreek and Cream

Ingredients

• 700 g boneless skinless chicken thighs, cubed
• 1 cup plain full-fat yogurt
• 3 tbsp ginger-garlic paste
• 2 tsp garam masala
• 2 tsp Kashmiri chili powder
• 3 tbsp unsalted butter
• 2 cup tomato purée (passata)
• 2 tbsp tomato paste
• 0,33 cup raw cashews, soaked 20 min in hot water
• 0,5 cup heavy cream (35%)
• 1 tbsp dried fenugreek leaves (kasuri methi)
• 1 tsp granulated sugar
• 1,5 tsp salt

Instructions

1. 1

   Whisk 1 cup yogurt with half the ginger-garlic paste, 1 tbsp garam masala, 1 tsp chili powder, and 1 tsp salt. Add cubed chicken thighs, toss to coat, and marinate 30 minutes at room temperature.

2. 2

   Heat a large cast-iron skillet over high heat until smoking. Sear the chicken in a single layer, 2-3 minutes per side, until charred edges form. Transfer to a plate; the chicken will finish cooking in the sauce.

3. 3

   In the same pan, melt 3 tbsp butter over medium heat. Add the remaining ginger-garlic paste and sweat 60 seconds until fragrant but not browned.

4. 4

   Stir in tomato purée, tomato paste, 1 tsp chili powder, and 1 tsp sugar. Simmer 8-10 minutes, stirring often, until the sauce deepens to brick-red and the oil separates at the edges.

5. 5

   Blend in the soaked cashews with 1/2 cup water until perfectly smooth, then pour back into the pan and reduce 3 minutes.

6. 6

   Lower the heat, stir in the cream, and return the chicken with its juices. Simmer gently 6-8 minutes until the chicken is cooked through (74°C / 165°F internal).

7. 7

   Crush the dried fenugreek leaves between your palms and stir in with 1 tsp garam masala. Taste and adjust salt.

8. 8

   Rest off heat 5 minutes to let the flavours marry before serving.