Butter Chicken

Tandoor-roasted chicken simmered in a velvety tomato, cream, and butter sauce scented with fenugreek leaves.

Ingredients

• 1 kg chicken thighs
• 300g naan bread
• 2 tbsp grated fresh ginger
• 1 1/2 tsp dried fenugreek leaves
• 3 tbsp ghee
• a generous handful of cauliflower florets
• a handful of fresh curry leaves, chopped
• heavy cream, to taste

Instructions

1. 1

   Pat the chickpeas dry, season generously with salt, pepper, and red chili powder, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat ghee in a wide pan or heavy pot over medium-high heat and sear the chickpeas until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the curry leaves and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the mustard seeds and cauliflower florets, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the chickpeas to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the chickpeas is tender and cooked through, roughly 45 mins.

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