butter chicken

Ingredients

3" ginger
6 cloves garlic
1 tsp Kashmiri red chili powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp kosher salt
1/2 cup greek yogurt
2 tbsp vegetable oil
1/2 lemon, juiced
6 boneless skinless chicken thighs, scored
4 tbsp butter
1 bay leaf
1 tsp cardamom powder
1/2 tsp mace powder
1 red onion, sliced
6 roma tomatoes, quartered
2 serrano peppers, stemmed & sliced lengthwise
1/2 cup cashews
1/2 cup heavy whipping cream
1 tsp kasuri methi

Directions

Mince and combine the ginger and garlic.

In a large bowl, combine half of the ginger and garlic mixture with the red chili powder, turmeric powder, garam masala, salt, yogurt, oil, and lemon juice. Add the chicken and mix until fully coated. Let sit for at least an hour. Then grill or broil the meat on low to create a tasty char. Set aside.

Meanwhile, heat half of the butter in a pan over medium-high heat. Add the bay leaf, cardamom powder, and mace powder. Add the onion and saute until the onions start to brown. Add the tomatoes, peppers, cashews, and the rest of the ginger and garlic mixture. Cook until the tomatoes have wilted and their water released. Reduce to a simmer, cover, and continue cooking for 10 minutes. Remove from heat. Blend the mixture until smooth and set aside.

In the same pan, heat the rest of the butter over medium heat. Chop the chicken and add it to the pan, along with any juices. Add the onion-tomato mixture, along with the cream and kasuri methi. If the mixture is thick, add water. Salt to taste.

Serve with basmati rice.