Butter chicken

• 1.5 lbboneless skinless chicken thighs · cut into chunks
• 1/2 cupplain Greek yogurt · for the marinade
• 2 tbspfresh ginger · grated, divided
• 5 clovesgarlic · grated, divided
• 2 tspgaram masala · divided
• 2 tbspavocado oil
• 1large onion · chopped
• 1 cancrushed tomatoes · 14 oz
• 1/4 cupraw cashews · soaked 10 minutes
• 1 tspground cumin
• 1 tspsweet paprika
• 1 tbspbutter · to finish
• 1/4 cupcream or full-fat yogurt · to finish

Methode

1. 1

   Marinate for tenderness and flavour

   Yogurt, ginger, garlic and a teaspoon of garam masala, at least thirty minutes and up to overnight. The yogurt tenderises the chicken and seasons it through, so the meat carries flavour independently of the sauce it sits in.

2. 2

   Sear the chicken for colour, finish it in the sauce

   Brown the marinated chicken in a hot pan, then remove it. The browning adds a roasted note that a purely simmered chicken lacks. Do not cook it through here, it poaches gently in the finished sauce and stays juicy.

3. 3

   Cashews are the secret to creaminess without cream

   A handful of soaked cashews blended into the tomato base gives butter chicken its signature velvet without relying on a stick of butter and a cup of cream. It also adds a subtle nutty sweetness that suits the mild profile.

4. 4

   Blend the sauce smooth

   Simmer the onion, tomato, spices and cashews, then blend until completely silky. Butter chicken is defined by its smooth, luxurious texture, a rustic chunky sauce is a different dish. An immersion blender does this in the pot.

5. 5

   Finish with just one spoon of butter

   A single tablespoon of butter stirred in at the end, off the heat, gives the glossy finish and the buttery aroma the name promises. You do not need more, the cashews are already carrying the body.

6. 6

   Balance the sweetness at the end

   Butter chicken should be mild and gently sweet. Taste at the end and adjust with a pinch of salt, a squeeze of lemon or a little more garam masala. A finishing splash of cream or yogurt rounds it off, off the boil so it does not split.