Butter Chicken Curry

How to prepare butter chicken curry

1. Cut the chicken thighs into cubes and sprinkle with salt and ginger-garlic paste. Massage well. Mix the yogurt with oil, Kashmiri chili, and masala, then pour over the chicken. Massage well again. Cover with plastic wrap and marinate in the refrigerator for 2 hours.
   * Kashmiri chili can be replaced with a mix of sweet paprika and chili powder; Kashmiri chili is medium hot.
2. Grate the tomatoes or blend them in a food processor to make a purée.
3. Blend the cashews in a food processor until they become a paste. If they resist coming together, add 1 teaspoon of oil and 1 tablespoon of water. Blend until the paste is very smooth.
4. Place the chicken cubes on a baking tray lined with parchment paper. Bake at 200°C for 10 minutes. Then turn on the grill and cook for another 10 minutes until lightly browned. Check frequently to prevent burning.
5. Heat oil in a wide pan. Add the cinnamon, cloves, bay leaves, cardamom (all whole), garam masala, and ginger-garlic paste. Stir well and fry for 1 minute.
6. Add the tomato purée, 100 ml water, and salt to taste. Let it simmer for 15 minutes over medium heat until the sauce reduces. When reduced, remove the whole spices.
8. Blend the sauce in a blender (or with an immersion blender) until very smooth.
9. Add the sugar, cashew paste, and butter to the sauce and let them dissolve over the heat.
10. Add the cream, Kashmiri chili, and cumin. Stir until smooth and let it come to a gentle boil.
11. Add the chicken cubes (which should be done roasting by now). Stir and simmer for another 5 minutes over low heat.
12. Serve the curry with extra cream drizzled on top and garnished with fresh coriander or chopped parsley.

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