Butter Chicken

Name: Butter Chicken
Ingredients: 2 lb chicken breast or thigh (cut into bite size pieces); 0.33 cup greek yogurt; 2 tsp kashmiri chile powder; 2 tsp garam masala; 1.5 tsp turmeric; 2 tsp garlic (grated); 2 tsp ginger (grated); 1 tsp fenugreek leaves; 1 Tbsp olive oil; 1 juice lemon; 1 tsp salt; 3 Tbsp ghee; 4 cardamom pods; 4 cloves; 1 piece cinnamon stick; 4 cloves garlic (sliced); 1 inch ginger (knob, sliced); 1 minced green chile; 24 oz crushed tomatoes; 0.33 cup raw cashews; 1 tsp kashmiri chile powder; 2 tsp garam masala; 1 cup cream; 1 tsp fenugreek leaves; salt (to taste)

Ingredients

The chicken

The sauce

Directions

1
In a bowl, mix the yogurt, kashmiri chile powder, garam masala, turmeric, garlic, ginger, fenugreek leaves, olive oil, lemon, and salt. Mix well. Then add the chicken and mix again.
2
Add the chicken mixture to a wire rack-lined sheet tray and spread it into one layer. Broil for about 10 minutes until lightly charred.
3
In a large pan over medium-high heat, add the ghee and toast the spices for 2 minutes. Then remove them.
4
Add the chili, garlic, and ginger to the pan and cook for 1-2 minutes until fragrant.
5
Add the tomatoes and cashews to the pan and simmer for 10 minutes.
6
Blend the sauce until smooth.
7
Add the cream, kashmiri chili powder, garam masala, fenugreek, and salt to the pan and stir to combine.
8
Add the chicken to the sauce and reheat for 2-3 minutes.
9
Serve with garlic naan and garnish with cilantro.

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