Restaurant-Style Butter Chicken

Ingredients

• 700 g boneless skinless chicken thighs, diced
• 0,75 cup plain full-fat yogurt
• 2 tbsp ghee
• 2 tbsp unsalted butter
• 1 unit yellow onion, finely diced
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp tomato paste
• 796 ml crushed tomatoes
• 0,33 cup raw cashews
• 0,75 cup 35% heavy cream
• 2 tsp garam masala
• 1 tsp Kashmiri chili powder
• 1 tbsp dried fenugreek leaves (kasuri methi)

Instructions

1. 1

   In a bowl, whisk 3/4 cup plain yogurt with 1 tbsp grated ginger, 4 minced garlic cloves, 2 tsp garam masala, 1 tsp turmeric, 1 tsp Kashmiri chili powder, and 1 tsp salt. Add the diced chicken thighs, coat well, and marinate for at least 30 minutes.

2. 2

   Heat 2 tbsp ghee in a heavy skillet over medium-high heat until it shimmers. Sear the chicken in batches until deeply caramelized on the edges, about 4 minutes per batch. Transfer to a plate.

3. 3

   Lower the heat to medium and add 2 tbsp butter to the same pan. Add 1 finely diced onion and sweat until translucent and golden, about 6 minutes.

4. 4

   Stir in 3 tbsp tomato paste and toast for 90 seconds until it darkens and smells jammy. Add 1 can (796 ml) crushed tomatoes and 1/3 cup soaked raw cashews.

5. 5

   Simmer uncovered for 12 minutes until the sauce reduces and deepens in colour. Blend until completely silky using an immersion blender.

6. 6

   Return the sauce to the pan, whisk in 3/4 cup 35% cream, and season with 1 tsp sugar and salt to taste.

7. 7

   Return the chicken and any juices to the sauce. Simmer gently for 8 minutes until the chicken is cooked through and the sauce coats a spoon.

8. 8

   Crush 1 tbsp dried fenugreek leaves between your palms and stir in. Finish with a squeeze of lemon and a swirl of cream before serving.