Butter Chicken with so many flavors that your tastebuds will be doing backflips! This recipe pulls elements from different traditions to create a delicious, rich, and aromatic Indian chicken dish.
1. Cut chicken thighs into small cubes. Place them in a bowl with Greek yogurt, 1 tsp Kashmiri chili powder, 1 tsp cumin, 1 tbsp microplaned ginger, 2 cloves microplaned garlic, 0.5 tsp turmeric, and 1 tsp salt. Mix well to coat the chicken.
2. Cover the bowl and place it in the fridge to marinate for 4 hours.
3. After marinating, cook the chicken on a pan under the broiler of your oven for around 10 minutes, or until cooked through and slightly charred.
4. For the gravy, start by melting 2.5 tablespoons of butter in a pan over medium heat.
5. Add one diced yellow onion and cook until softened.
6. Add 1 tbsp Garam Masala, 1 tbsp Kashmiri chili powder, 0.5 tbsp turmeric, 1 tsp Fenugreek powder, 0.5 tbsp cumin, 1 tsp coriander, and more ginger (approx. 1 tbsp) and garlic (approx. 2 cloves). Cook for around a minute until you smell the garlic.
7. Now, add 1 can of whole peeled tomatoes or crushed tomatoes. Drop in a hand full (approx. 0.25 cup) of cashews and let simmer for about 10 minutes.
8. Carefully transfer the gravy mixture to a blender and blend until smooth. Return the blended gravy to the pan.
9. Add 0.25 cup heavy cream, 2 more tablespoons of butter, and the cooked chicken back into the pan.
10. Simmer for an additional 5 minutes, allowing the flavors to meld.
11. Serve hot with cilantro or parsley on top.
