Restaurant-Style Butter Chicken

Ingredients

• 700 g boneless chicken thighs, cubed
• 1 cup plain full-fat yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp garam masala
• 2 tbsp ghee
• 5 tbsp unsalted butter
• 1 cup yellow onion, chopped
• 3 tbsp tomato paste
• 800 g crushed tomatoes
• 0,33 cup raw cashews, soaked
• 0,5 cup heavy cream
• 1 tsp kasuri methi (dried fenugreek leaves)

Instructions

1. 1

   Whisk 1 cup yogurt with 2 tbsp ginger-garlic paste, 2 tsp garam masala, 1 tsp turmeric, 1 tsp chili powder, and 2 tsp salt; add chicken and marinate 30 minutes minimum.

2. 2

   Heat 2 tbsp ghee in a heavy skillet over high heat until it shimmers without smoking; sear the marinated chicken in batches until deeply charred at the edges, about 4 minutes per side. Set aside.

3. 3

   In the same pan, melt 3 tbsp butter over medium heat and sweat the onion with cardamom pods and cinnamon until translucent and golden, about 8 minutes.

4. 4

   Stir in 3 tbsp tomato paste and cook until it darkens and smells caramelized, about 2 minutes.

5. 5

   Add crushed tomatoes, soaked cashews, and 1 cup water; simmer 15 minutes until the oil separates at the edges.

6. 6

   Blend the sauce until glossy and smooth, then strain back into the pan for a silky texture.

7. 7

   Return the chicken with its juices, add 1/2 cup heavy cream and 1 tsp kasuri methi crushed between your palms; simmer gently 8 minutes.

8. 8

   Off heat, swirl in 2 tbsp cold butter to emulsify, taste for salt, and finish with a drizzle of cream.