Butter Chicken from Scratch

Ingredients

• 500 g boneless chicken thighs
• 120 g plain yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp Kashmiri red chili powder
• 2 tsp garam masala
• 60 g unsalted cashews
• 400 g canned crushed tomatoes
• 60 g butter
• 100 ml heavy cream
• 1 tbsp dried fenugreek leaves (kasuri methi)(optional)
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp vegetable oil

Instructions

1. 1

   Whisk yogurt, 1 tbsp ginger-garlic paste, 1 tsp Kashmiri chili powder, 1 tsp garam masala, and 1/2 tsp salt. Coat the chicken, marinate 30 minutes.

2. 2

   Blend cashews with crushed tomatoes until smooth. Set aside.

3. 3

   Preheat broiler or grill pan. Char the marinated chicken pieces 10-12 minutes, turning once, until edges blacken slightly and chicken is just cooked through. Set aside.

4. 4

   Heat oil and 30 g butter in a pan over medium heat. Add remaining ginger-garlic paste, remaining chili powder, and remaining garam masala; sauté 1 minute.

5. 5

   Pour in the tomato-cashew purée, add sugar and salt, and simmer uncovered for 15 minutes until thickened and glossy.

6. 6

   Stir in cream and remaining butter; simmer 5 minutes. Crush fenugreek leaves between palms and stir in along with the charred chicken. Simmer 8 minutes to meld.

7. 7

   Rest 5 minutes, then serve with rice or naan.