Butter Chicken with Fenugreek and Cream

Ingredients

• 700 g boneless skinless chicken thighs
• 1 cup plain full-fat yogurt
• 3 tbsp ginger-garlic paste
• 4 tbsp unsalted butter
• 1 tbsp ghee
• 1 cup yellow onion, finely chopped
• 2 tbsp tomato paste
• 2 cup crushed tomatoes
• 2 tsp garam masala
• 1,5 tsp Kashmiri chili powder
• 0,5 cup heavy cream
• 1 tbsp dried fenugreek leaves (kasuri methi)

Instructions

1. 1

   Whisk 1 cup yogurt with half the ginger-garlic paste, 1 tsp garam masala, 1 tsp paprika, and 1 tsp salt. Coat the chicken and marinate 30 minutes.

2. 2

   Heat a heavy skillet over high heat until smoking lightly. Sear the chicken in batches, 2-3 minutes per side, until deeply charred at the edges. Set aside.

3. 3

   Melt butter and ghee in the same pan over medium heat. Add the chopped onion and sweat 6-8 minutes until translucent and golden at the edges.

4. 4

   Stir in the remaining ginger-garlic paste and cook 60 seconds until fragrant. Add tomato paste, chili powder, and remaining garam masala; toast 90 seconds until the oil separates.

5. 5

   Pour in crushed tomatoes and 1/2 cup water. Simmer uncovered 15 minutes, stirring, until the sauce turns deep brick-red and thickens.

6. 6

   Blend the sauce smooth with an immersion blender. Return to the pan over low heat.

7. 7

   Slice the seared chicken and return it with any resting juices. Simmer gently 5 minutes at 180°F / 82°C to finish cooking through.

8. 8

   Stir in the heavy cream and crushed dried fenugreek leaves. Taste for salt and a pinch of sugar to balance acidity. Rest 5 minutes off heat before serving.