A rich and flavorful Butter Chicken recipe featuring marinated chicken cooked in a creamy tomato-cashew gravy with aromatic spices like garam masala, fenugreek, and chili. Served with rice or naan.
Combine chicken and spices for marinade. Let marinate for at least 30 minutes.
Heat ghee or neutral oil in a pan on medium heat. Add marinated chicken and cook until all sides are browned, about 5 minutes. Remove chicken from pan.
In the same pan, add onion, garlic, chili, ginger, and cashews. Saute for a few minutes or until fragrant.
Add tomatoes to a blender. Transfer the cooked aromatic vegetables + cashews to the blender. Blend until smooth.
Add the browned chicken back to the now empty pan. Pour in the smooth gravy. Bring to a simmer on medium heat.
Add sugar, the second measure of fenugreek leaves, and kashmiri chili powder. Let simmer for 10-15 minutes.
Lower the heat to a low simmer. Add butter, cream, and the second measure of garam masala. Let simmer, stirring frequently, until the butter is fully incorporated.
Season to taste with salt. Serve with rice or naan.
