Butter Chicken

Ingredients

• 1.5 lbs boneless chicken thighs, cubed
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp garam masala, divided
• 1 tsp turmeric
• 1 tbsp ginger-garlic paste
• 4 tbsp butter
• 1 onion, finely chopped
• 2 cups tomato puree
• 1 tsp Kashmiri chili powder
• 1/2 cup heavy cream
• 1 tbsp kasuri methi (dried fenugreek leaves)
• Salt, to taste

Instructions

1. 1Marinate chicken in yogurt, lemon juice, 1 tsp garam masala, turmeric, and half the ginger-garlic paste for at least 1 hour.
2. 2Grill or pan-sear the marinated chicken until charred at the edges and just cooked through; set aside.
3. 3Melt butter in a pot and sauté the onion with remaining ginger-garlic paste until soft.
4. 4Add tomato puree, chili powder, and remaining garam masala; simmer 15 minutes until thickened.
5. 5Blend the sauce until smooth, then return to the pot and stir in cream.
6. 6Add the cooked chicken and simmer 10 minutes until heated through.
7. 7Crush kasuri methi between your palms and stir in, then season with salt and serve with naan or rice.

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