Butter Chicken

Instructions

1. 1

   Marinate: In a large bowl, mix 1/2 cup Greek yogurt, 1 tbsp ginger-garlic paste, 1 tsp Kashmiri chili powder, and 1 tsp garam masala. Coat the chicken pieces thoroughly. Let sit for at least 30 minutes at room temperature.

2. 2

   Char the Chicken: Heat 1 tbsp oil in a large skillet over medium-high heat. Sear the chicken pieces for 4-5 minutes per side until nicely charred and internal temperature reaches 165°F (74°C). Remove and set aside.

3. 3

   Build the Gravy Base: In the same skillet, melt 2 tbsp butter over medium heat. Add 1 diced onion and sauté for 5 minutes until translucent. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant.

4. 4

   Simmer the Sauce: Pour in the 2 cups tomato puree and simmer for 15-20 minutes on medium-low until the sauce thickens and oil begins to separate at the edges.

5. 5

   Incorporate Cream & Spices: Lower the heat to low. Stir in the heavy cream, the remaining 2 tbsp butter, 1 tbsp garam masala, and crushed fenugreek leaves. Mix until the sauce is smooth and glossy.

6. 6

   Finish: Fold the charred chicken back into the sauce. Simmer gently for 5 minutes until the chicken is heated through. Garnish with a swirl of cream and fresh cilantro before serving.