Restaurant-Style Butter Chicken

Ingredients

• 750 g boneless skinless chicken thighs, cubed
• 0,5 cup plain full-fat yogurt
• 3 tbsp ginger-garlic paste
• 4 tbsp ghee
• 1 unit yellow onion, sliced
• 2 tbsp tomato paste
• 400 g crushed tomatoes
• 2 tsp garam masala
• 2 tsp paprika
• 1 tbsp dried fenugreek leaves (kasuri methi)
• 0,75 cup heavy cream (35%)
• 1 tbsp unsalted butter
• 2 tbsp fresh cilantro, chopped

Instructions

1. 1

   Whisk 1/2 cup yogurt with half the ginger-garlic paste, 1 tsp garam masala, 1 tsp paprika and 1 tsp salt. Add cubed chicken and marinate 30 minutes minimum.

2. 2

   Heat 2 tbsp ghee in a heavy skillet over medium-high until it shimmers. Sear chicken in batches until deeply caramelized on the edges, about 3 minutes per side. Remove and set aside.

3. 3

   Lower heat to medium, add remaining 2 tbsp ghee and the sliced onion. Sweat until translucent and just golden, about 6 minutes.

4. 4

   Stir in remaining ginger-garlic paste and cook 1 minute until fragrant, not browned.

5. 5

   Add tomato paste, crushed tomatoes, 1 tsp paprika, 1 tsp garam masala, and 1/2 tsp cayenne. Simmer 10 minutes until the oil separates and the sauce deepens to brick red.

6. 6

   Blend the sauce smooth with an immersion blender, then return to the pan.

7. 7

   Pour in the cream and crushed dried fenugreek leaves. Stir to emulsify into a glossy sauce.

8. 8

   Return chicken and any juices; simmer gently 8 minutes until the chicken is cooked through (74°C / 165°F internal).

9. 9

   Finish with 1 tbsp cold butter swirled in off-heat. Taste for salt, garnish with cilantro and a drizzle of cream.