Butter Chicken

• 500g boneless chicken thigh

For the Marinade

• ⅓ cup full-fat yogurt
• 2 teaspoons ginger-garlic paste
• ¾ teaspoon Garam masala
• ½ teaspoon ground cumin (spice)
• 1 teaspoon ground coriander
• ½ teaspoon Kashmiri chilli powder
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• ¼ teaspoon salt
• 1 tablespoon oil (optional)

For the Sauce

• 2 tablespoons ghee butter
• 1 cinnamon stick, about 2 cm long
• 3 cloves
• 4 green cardamoms
• 1 ½ cups sliced onion
• 600g fresh tomatoes
• 2 teaspoons ginger-garlic paste
• 15 raw cashews
• ½ teaspoon Kashmiri chilli powder (preferably)
• 1 ½ teaspoons ground coriander
• 1 teaspoon Garam masala
• ½ teaspoon ground cumin
• ¾ teaspoon salt (to taste)
• 1–1 ½ cups hot water
• 1–1 ½ cups hot water for the sauce
• 100 ml heavy cream
• 1 tablespoon fresh chopped coriander

1. Cut the chicken into cubes of about 3 cm. Prepare the marinade by mixing all the marinade ingredients into the yogurt.
2. Marinate the chicken for at least 30 minutes. For best results, leave it overnight. Heat the ghee in a saucepan and add the cinnamon, cloves, and cardamom. Add the onion and sauté until golden brown.
3. Add the ginger-garlic paste and continue sautéing. Add the tomatoes and cashews and cook.
4. Add all the spices, sugar, salt, and kasuri methi. Pour in hot water and let it simmer.
5. Add the marinated chicken and continue cooking. Finish with the heavy cream and fresh coriander.