Butter chicken

For the marinade

• 1 teaspoon ground turmeric

• 1 ½ teaspoons ground cumin

• 1 ½ teaspoons ground coriander

• 1 teaspoon kosher salt

• ½ lemon, juiced

• 1 teaspoon Kashmiri red chile powder

• ½ cup full-fat greek yogurt(120 mL)

• Half of the ginger garlic paste

• 8 boneless, skinless chicken thighs, (about 2 pounds), cut into cubes

Ginger Garlic Paste

• 1 2-inch piece of fresh ginger, peeled

• 6 cloves garlic

• 1 tablespoon olive oil

• 1 pinch kosher salt

Curry

• 4 tablespoons unsalted butter, chopped

• 2 tablespoons olive oil

• 1 dried bay leaf

• 1 teaspoon garam masala

• 4 whole cloves or 1/4 teaspoon ground

• 2 green chiles, finely chopped (optional)

• ½ teaspoon ground turmeric

• 1 large pink (yellow is ok) onion, chopped

• 1 ½ teaspoons ground cumin

• 1 teaspoon chili powder

• 1 ½ teaspoons ground coriander

• 2 ½ cups canned crushed tomatoes(500 g)

• ½ cup cashews(60 g)

• 2 tablespoons sugar

• 3 tablespoons heavy cream

• 1 tablespoon malt vinegar (any vinegar will do)

• Half of the ginger garlic paste

Optional

• Dried fenugreek leaves

• Kasoori methi

• Cilantro

Method

• Make the Ginger Garlic Paste

• Make the marinade, and marinate chicken for at least 20 minutes, preferably 3 hours

• Cook the chicken it a fry pan with some oil on high heat, try to remove liquid so it gets a nice brown outside.

• while the chicken cooks, or after in the same pan. add the olive oil and 1 spoonful of the butter and sauté onions on low to medium heat until just starting to be soft

• Add tomatoes and cashews

• add the

  • 1/2 cup of water

  • ginger garlic paste

  • vinegar

  • sugar

  • garam masala

  • chili powder

  • cumin

  • coriander

  • turmeric

  • green chiles

  • cloves

  • Salt, to taste

    (all of the spices besides bay leaf), and simmer for 15-20 minutes until everything is soft

• Transfer the mixture to a bowl or blender and blend until smooth and creamy.

• return mixture to the pan, add chicken, the bay leaf, and the rest of the butter. Cover and cook over low to medium heat for 10 minutes until all of the chicken is warm.

• Stir in heavy cream

Optional

• Garnish with fenugreek, Kasoori methi, or cilantro

• make a little swirl of cream on the top

• serve with Naan, or basmati rice.