Butter Chicken

Ingredients

Marinade:

• 1 lb Chopped Boneless Chicken Thighs
• 1/2 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1/2 tsp Kashmiri Chilli
• 1/4 cup Whole Fat Yogurt
• 1/2 tsp Salt

Curry:

• 1/2 Onion, thinly sliced
• 2 Tomatoes
• 3 Tbsp Butter
• 3 Cloves
• 5 Cardamom
• 1 Cinnamon stick
• 1 tsp Cumin seeds
• 1 Red Chilli
• 1 tsp Ginger & Garlic paste
• 1 tsp Salt
• 1 tsp Coriander powder
• 1 tsp Garam Masala
• Finely chopped cilantro

Directions

1. Marinate chicken with spices at room temperature, then refrigerate for 2-48 hours
2. Grill, sear, or air-fry the chicken (10-12 minutes at 400 F) — crisp outside, tender within
3. Warm a pan with a tablespoon of butter over medium heat
4. Cook onion till golden, warm
5. Blend the onion with 2 chopped tomatoes and 1/2 cup cashews — silky
6. Heat the pan with 2 tablespoons butter, add whole spices — let them bubble soft
7. Stir in the blended paste and ginger-garlic paste, weaving them together
8. Pour in 1/2 cup water — or more for ease — simmer to a gentle boil
9. Dust with coriander powder and garam masala, stir
10. Add the grilled chicken, fenugreek leaves, cover, cook low-medium 5-10 minutes, till oil shimmers atop
11. Crown with cilantro leaves
12. Pair with rice or bread, your choice

Pairs well with a light Chardonnay & Mint Mojitos.