A flavorful Butter Chicken recipe featuring chicken marinated in yogurt and spices, broiled until charred, then simmered in a rich, creamy, tomato and cashew-based sauce. Perfect served with garlic naan and fresh cilantro.
To start, in a bowl add the yogurt, kashmiri chile powder, garam masala, turmeric, garlic, ginger, fenugreek leaves, olive oil, the juice of 1 lemon, and salt. Mix well, then add the chicken and mix again. Add the chicken to a wire rack lined sheet tray and spread it into one layer. Broil for about 10 minutes until lightly charred.
For the sauce, in a large pan over medium-high heat, add the ghee then toast the cardamom pods, cloves, and cinnamon stick for 2 minutes. Then remove them. Add the minced green chile, sliced garlic, and sliced ginger. Cook for 1-2 minutes until fragrant. Add the crushed tomatoes and cashews, simmer for 10 minutes, then blend until smooth.
Add the blended sauce back to the pan and add cream, kashmiri chili powder, garam masala, fenugreek, and salt to taste. Add the broiled chicken into the sauce and reheat it for 2-3 minutes. Serve with garlic naan and garnish with cilantro. Enjoy!!
