Restaurant-Style Butter Chicken

Ingredients

• 700 g boneless skinless chicken thighs, diced
• 0,5 cup plain full-fat yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp garam masala
• 2 tsp sweet paprika
• 1 unit yellow onion, chopped
• 2 cup tomato purée (passata)
• 0,33 cup raw cashews
• 0,75 cup heavy cream (35%)
• 3 tbsp unsalted butter
• 2 tbsp ghee
• 1 tbsp dried fenugreek leaves (kasuri methi)
• 1 tbsp lemon juice

Instructions

1. 1

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

2. 2

   Heat a heavy skillet over high heat until it just begins to smoke. Add 1 tbsp ghee and sear the chicken in a single layer for 2-3 minutes per side until charred at the edges but not fully cooked; transfer to a plate.

3. 3

   Lower heat to medium, add the remaining ghee and the chopped onion. Sweat 5-6 minutes until translucent and pale gold, stirring often.

4. 4

   Stir in the remaining ginger-garlic paste and cook 1 minute until fragrant. Add the tomato purée, cashews, 1 tsp paprika and 1/2 tsp turmeric.

5. 5

   Simmer uncovered 12-15 minutes, stirring, until the oil beads at the surface and the sauce darkens to brick red.

6. 6

   Off the heat, blend the sauce until glossy and completely smooth, then return to the pan through a fine sieve.

7. 7

   Whisk in the cream and butter over low heat until emulsified. Return the chicken with any resting juices and simmer 6-8 minutes until cooked through (74°C / 165°F internal).

8. 8

   Crush the dried fenugreek leaves between your palms and stir in with 1 tsp garam masala and a pinch of sugar. Taste, adjust salt, and rest 5 minutes before serving.