Butter Chicken

Let's Cook

1. Step 1.

   In a small skillet, toast the fenugreek leaves (or fenugreek seeds) over medium heat, tossing constantly, until quite fragrant, about 30 seconds. Transfer the toasted leaves to a spice grinder or mortar and pestle and grind to a fine powder. Set aside.

2. Step 2.

   In the center of a rimmed baking sheet, create a roughly 9- by 13-inch aluminum-foil boat with 1-inch sides, and set aside. (Alternatively, if you have a 1/4 rimmed baking sheet, use that instead, omitting the foil.)

3. Step 3.

   In a medium mixing bowl, stir together the yogurt, garam masala, salt, black salt, grated ginger, and ground fenugreek leaves until well combined. Add the chicken thigh pieces to the bowl and, using clean hands, toss with the marinade until evenly coated. Transfer the chicken to the prepared baking sheet, arranging the pieces in a single, even layer in the aluminum-foil boat.

4. Step 4.

   In a small, microwave-safe bowl, combine the cashew nuts and 1/4 cup (60ml) water. Microwave on high until the cashews look plump and have softened slightly, about 1 minute. Set aside.

5. Step 5.

   In a Dutch oven, heat the canola oil over medium-high heat until shimmering. Add the onions and baking soda and, using a wooden spoon, stir to coat the onions in oil and distribute the baking soda. Cook, stirring occasionally, until the onions have completely broken down, most of their moisture has cooked off, and they begin to brown, 14 to 17 minutes. If at any point the onions seem to be browning too quickly or unevenly, add a tablespoon (15ml) of water and scrape up any brown bits that form on the bottom of the pot.

6. Step 6.

   Reduce the heat to medium low. Add the ginger and garlic to the pot and cook, stirring constantly, until quite fragrant, about 1 minute. Using a wooden spoon, push the onions into the center of the pot to form a mound. Add the ground spice mixture to the mounded onions to prevent the spices from scorching. Cook, stirring constantly, until the onions are coated in spices and the mixture is very fragrant, about 30 seconds.

7. Step 7.

   Add the cashews and their soaking liquid, scraping up any bits stuck to the bottom of the pot. Add the tomatoes and their juices plus 1 cup (240ml) water and, using the back of a wooden spoon, crush the tomatoes. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the tomatoes are completely broken down and the liquid has reduced, about 40 minutes.

8. Step 8.

   While the sauce simmers, adjust the oven rack to about 3 inches below the broiler element and preheat the broiler on high. Transfer the chicken to the broiler. Cook, checking the chicken frequently to ensure it's not burning, until the chicken is charred in spots and fully cooked through, about 14 minutes (time will vary depending on the strength of the broiler). Remove the chicken from the broiler and set aside.

9. Step 9.

   Using an immersion blender and off the heat, blend the contents of the Dutch oven until completely smooth, about 2 minutes. Alternatively, transfer the contents of the pot to a blender and blend until completely smooth, about 2 minutes. Add the butter and cream, and blend until completely smooth and emulsified, about 2 minutes. At this point, you may remove 1 1/2 cups (360ml) of sauce and reserve it for another use.

10. Step 10.

    Add the reserved broiled chicken along with any juices in the sheet pan to the sauce and stir until the chicken is well incorporated and warmed through. Ladle the chicken and sauce into a serving bowl and drizzle with additional heavy cream. Serve immediately with rice alongside.