Tandoori chicken cooked in an exquisite creamy cashe...

Butter Chicken

Trim excess fat and cut chicken thighs into 1.5–2 inch pieces. In a bowl combine yogurt, 2 tbs ginger-garlic paste, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp paprika, 1 tsp turmeric, 1 tsp kosher salt, 1 tbs lemon juice and 1 tbs oil. Add chicken pieces and toss to coat. Cover and refrigerate at least 1 hour, ideally 4–8 hours or overnight for best flavor.

Prepare and marinate chicken

Preheat oven to 450°F (230°C) or heat a grill/skillet until very hot. Remove excess marinade from chicken (shake off) and arrange on a rimmed baking sheet or grill. Roast or grill for 8–12 minutes, turning once, until edges are charred and internal temperature reaches 165°F (74°C). Alternatively, sauté in 1 tbs oil in a hot skillet 5–7 minutes until cooked through and slightly browned. Set cooked chicken aside; reserve any juices.

Cook the chicken

Place 1 cup raw cashews in a bowl and cover with 1 cup hot water. Soak 15–30 minutes until soft. Drain (reserve a small amount of soaking liquid if needed) and puree cashews with 2–3 tbs of the soaking liquid or fresh water until very smooth; set aside.

Soak and blend cashews

Heat 2 tbs oil and 3 tbs butter in a large skillet or sauté pan over medium heat. Add 1 cup finely chopped onion and cook, stirring, until translucent and beginning to brown at the edges, about 8–10 minutes. Add 1 tbs ginger-garlic paste and cook 1–2 minutes until fragrant.

Cook aromatics

Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chili powder, 1 tsp paprika and cook 30 seconds to bloom the spices. Add the 14 oz canned tomatoes (crush them with your spoon if whole) and 0.5 tsp sugar. Simmer 8–10 minutes, stirring occasionally, until the sauce darkens and oil starts to separate at the edges.

Add spices and tomatoes

For a very smooth sauce, let the tomato mixture cool slightly then transfer to a blender or use an immersion blender and purée until silky. Return to the pan.

Blend the tomato mixture (optional for velvety texture)

Stir the prepared cashew cream into the tomato base. Add 1/2 cup water or chicken broth as needed to reach a medium-thick sauce consistency. Simmer gently 5 minutes so flavors meld.

Combine cashew cream and adjust consistency

Crumble 1 tsp kasuri methi between your palms and stir into the sauce along with 1.25 tsp salt. Taste and adjust salt, sugar or heat as needed.

Add fenugreek and season

Add the cooked chicken pieces and any collected juices into the sauce. Simmer gently 5–8 minutes to let chicken absorb the flavors and to warm through. Stir in 0.5 cup heavy cream and 1 tbs additional butter, simmer 2–3 minutes more; do not boil vigorously once cream is added. If desired, add 0.5 tbs lemon juice to brighten the flavors.

Finish the butter chicken

Sprinkle chopped cilantro and, if using, an additional 0.5 tsp crushed kasuri methi on top. Serve hot with basmati rice, naan or roti.

Serve

boneless skinless chicken thighs

plain yogurt

ginger-garlic paste

garam masala