A rich and creamy Indian-inspired butter chicken simmered in a flavorful tomato and cashew sauce, finished with fragrant fenugreek leaves and fresh coriander for a perfectly balanced dish.
Cut the chicken into pieces and mix with yogurt, fresh ginger and garlic paste, a generous pinch of salt, garam masala, turmeric, and chili powder. Let it marinate until you're ready to cook.
Heat ghee in a pan and cook the chicken until it is about 80% done.
Add more ghee, then add chopped onion and cook until softened, scraping all the flavorful bits from the pan.
Add additional fresh ginger and garlic paste, sauté the spices, and stir in the tomato paste.
After a few minutes, add the canned chopped tomatoes and a handful of cashew nuts.
Stir in the heavy cream and blend the mixture until smooth.
Return the chicken pieces to the sauce and simmer gently for 10 to 15 minutes.
Finish by stirring in fenugreek leaves and fresh coriander to enhance the flavors and lighten the richness.
Serve hot and enjoy the perfect balance of flavors and textures in this classic dish.