Butter Chicken (Murgh Makhani)

Ingredients

• 2 lb boneless, skinless chicken thighs, cut in bite-size pieces
• 1/2 cup plain whole-milk yogurt
• 1 tbsp lemon juice
• 2 tsp garam masala, divided
• 1 tsp ground turmeric
• 1 tsp Kashmiri chili powder or mild paprika
• 1 1/2 tsp salt, divided
• 2 tbsp oil
• 4 tbsp butter, divided
• 1 medium onion, chopped
• 4 cloves garlic, grated
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 (15 oz) can tomato sauce or puréed tomatoes
• 3/4 cup heavy cream
• 1 tsp sugar
• 1 tsp dried fenugreek leaves (kasuri methi), crushed (optional)
• chopped cilantro, basmati rice and naan, to serve

Steps

1. Mix the chicken with the yogurt, lemon juice, 1 tsp garam masala, the turmeric, chili powder and 1 tsp salt. Marinate 30 minutes or up to overnight in the fridge.
2. Heat the oil in a large skillet over medium-high heat and sear the chicken in batches until browned in spots, 4 to 5 minutes (it finishes in the sauce). Set aside.
3. Lower the heat to medium and melt 2 tbsp butter. Cook the onion until golden, 8 minutes, then add the garlic, ginger, cumin and remaining garam masala for 1 minute.
4. Add the tomato sauce and simmer 10 minutes. Carefully blend the sauce until smooth and return it to the pan.
5. Stir in the cream, sugar, remaining 1/2 tsp salt and the fenugreek. Add the chicken and simmer 10 minutes, until cooked through.
6. Swirl in the remaining 2 tbsp butter, scatter with cilantro, and serve with rice and naan.

TipKasuri methi gives the restaurant flavor; rub it between your palms as you add it to wake up the aroma.