Creamy Butter Chicken

Method

1. 01

   Mix in a bowl the natural yogurt, lemon juice, 1 tsp of garam masala, turmeric, 1 tsp of kashmiri chili, and 1 tsp of fine salt. Add the chicken thigh cubes and coat them well; marinate for 20 minutes at a cool temperature or up to 8 hours in the refrigerator.

2. 02

   Heat a large pot over medium-high heat, about 180°C on the surface. Add the ghee and 20 g of butter; when the fat shines, incorporate the cumin seeds and fry them for 30 to 45 seconds until they release aroma and sizzle without burning.

3. 03

   Add the white onion and cook for 6 to 8 minutes, stirring frequently, until golden at the edges. Add the garlic and ginger, and sauté for 1 more minute until they smell sweet and lose their raw aroma.

4. 04

   Reduce to medium heat. Add the remaining 1 tsp of kashmiri chili and stir for 20 seconds to awaken the color; immediately pour in the tomato puree and scrape the bottom of the pot. Cook for 8 to 10 minutes until the sauce thickens and the ghee emerges in small orange dots.

5. 05

   Incorporate the chicken with all its marinade into the sauce. Mix well, partially cover, and cook for 12 to 15 minutes at a gentle simmer, stirring occasionally, until the chicken is tender and registers 74°C in the center of the largest pieces.

6. 06

   Reduce the heat to low. Add the heavy cream, the remaining 20 g of butter, the remaining 1 tsp of garam masala, and the remaining 0.5 tsp of fine salt. Cook for 3 to 5 minutes without boiling vigorously, until the sauce is creamy and shiny.

7. 07

   Turn off the heat, rub the kasuri methi between your palms, and sprinkle it over the curry. Let it rest for 5 minutes before serving so that the sauce settles and the aroma of fenugreek integrates.