Butter Chicken with Fenugreek and Cream

Ingredients

• 700 g boneless skinless chicken thighs, cubed
• 0,5 cup plain full-fat yogurt
• 1 tbsp lemon juice
• 3 tbsp ginger-garlic paste
• 2 tbsp ghee
• 796 ml crushed tomatoes
• 0,33 cup raw cashews
• 2 tsp sweet paprika
• 2 tsp garam masala
• 0,5 cup heavy cream (35%)
• 2 tbsp cold unsalted butter
• 1 tbsp dried fenugreek leaves (kasuri methi)
• 1,5 tsp salt

Instructions

1. 1

   In a bowl, whisk 1/2 cup yogurt with lemon juice, half the ginger-garlic paste, 1 tsp garam masala, 1 tsp paprika and 1/2 tsp salt. Add chicken, coat well and marinate 30 minutes at room temperature.

2. 2

   Heat 2 tbsp ghee in a heavy skillet over medium-high until it shimmers. Sear chicken pieces in a single layer for 3-4 minutes per side until deeply caramelized but not fully cooked through. Transfer to a plate.

3. 3

   Lower heat to medium and add the remaining ginger-garlic paste to the same pan. Sweat for 60 seconds until fragrant, scraping up the fond.

4. 4

   Add crushed tomatoes, cashews, 1 tsp paprika and 1 tsp salt. Simmer uncovered for 12 minutes until the sauce darkens and oil beads at the surface.

5. 5

   Off heat, blend the sauce until glossy-smooth using an immersion blender. Strain through a sieve for a restaurant-style texture.

6. 6

   Return sauce to the pan over low heat. Whisk in heavy cream and 2 tbsp cold butter cubes to emulsify.

7. 7

   Slide the seared chicken and its juices back in. Simmer gently for 8 minutes until chicken reaches 74°C / 165°F.

8. 8

   Crush dried fenugreek leaves between your palms and stir in with remaining garam masala. Rest 5 minutes before serving.