Butter Chicken (Murgh Makhani)

Instructions

1. Prepare the chicken tikka: Cut 500g chicken thighs into chunks and marinate with 3 tbsp ginger-garlic paste, juice from 0.5 lemon, 1 tsp salt, 0.5 cup yoghurt, 2 tsp Kashmiri chilli, 2 tsp turmeric, 1 tsp cracked pepper, 2 tsp kasuri methi, and 2 tsp garam masala.
2. Let the chicken marinate for at least 30 minutes (or longer for deeper flavour).
3. Heat 2 tbsp oil in a pan and cook the marinated chicken tikka until golden and cooked through. Baste with butter or ghee while cooking. Set aside.
4. Prepare the sauce base: Heat 5.5 tbsp oil in a large pan and add 4 bay leaves, 2 cinnamon sticks, 5 cloves, and 5.5 green cardamoms. Let them bloom for 1-2 minutes.
5. Add 2 sliced onions and cook until golden brown, about 5-7 minutes.
6. Add 2-inch ginger and 6 garlic cloves, and cook for 2-3 minutes until fragrant.
7. Add 4 tomatoes and 2 mild green chillies, and cook until the tomatoes break down, about 5-7 minutes.
8. Add 2 tsp turmeric and 2 tsp Kashmiri chilli to the pan and stir well.
9. Add 8-10 soaked cashews and blend the mixture into a smooth paste using hot water as needed.
10. Strain the sauce through a fine sieve to remove any chunks, creating a smooth base.
11. In a separate pan, heat 2 tbsp oil and 100g butter. Add 1 tbsp Kashmiri chilli, 3 tbsp coriander powder, and 1 tbsp kasuri methi.
12. Pour the strained sauce into this butter mixture and combine well.
13. Add the cooked chicken tikka to the sauce and gently fold to coat.
14. Finish by adding 4.5 tbsp butter, 50g cream, and 1 tsp kasuri methi. Season with salt to taste.
15. Simmer for 5-10 minutes until the flavours meld together.
16. Optional: Add live charcoal with ghee for a smoky flavour by placing it in the curry briefly.
17. Serve hot with rice or naan.