Butter Chicken

Method

1. 1

   Stir the yogurt with half the garlic and ginger, 1 teaspoon garam masala, the turmeric, half the chili powder and a big pinch of salt. Coat the chicken and marinate at least 20 minutes.

   💡 Overnight in the fridge is even better — the yogurt tenderizes as it seasons.

2. 2

   Sear the marinated chicken in the oil over high heat until charred in spots but not cooked through, about 4 minutes. Set aside.

3. 3

   In the same pan melt half the butter and cook the remaining garlic and ginger for a minute, then add the tomatoes and remaining chili powder. Simmer until collapsed, about 12 minutes.

4. 4

   Blend the sauce until completely smooth, then return it to the pan through a sieve for extra silkiness.

   💡 Straining is the difference between a homemade curry and a restaurant one.

5. 5

   Return the chicken with the sugar and simmer gently until cooked through, about 10 minutes.

6. 6

   Stir in the cream, remaining butter and remaining garam masala; crumble in the fenugreek leaves and season with salt.

7. 7

   Rest 5 minutes off the heat and serve with naan or basmati rice.