Butter Chicken

Combine the ¾ cup yogurt, 1 tbsp lemon juice, 1 tsp garam masala (reserve the remaining ½ tsp), 1 tsp cumin, ½ tsp turmeric (reserve the remaining ½ tsp), 1 tsp Kashmiri chili powder, and 1 tsp salt in a large bowl. Add the 1 ½ lb chicken thighs and toss to coat thoroughly. Marinate for at least 30 minutes at room temperature, or up to 8 hours refrigerated.

Heat the 2 tbsp neutral oil in a large heavy skillet or Dutch oven over high heat until shimmering. Add the marinated chicken in a single layer — work in two batches if needed — and sear for 3–4 minutes per side until charred in spots. The chicken does not need to be fully cooked through. Transfer to a plate and set aside.

Reduce heat to medium. Add the 3 tbsp unsalted butter to the same pan and let it melt, scraping up any browned bits from the bottom.

Add the 1 large yellow onion and cook, stirring occasionally, for 8–10 minutes until soft and golden at the edges.

Add the 5 cloves garlic and 1 tbsp fresh ginger. Cook for 2 minutes, stirring constantly, until fragrant and the raw smell is gone.

Stir in the reserved ½ tsp turmeric and ½ tsp garam masala and cook for 30 seconds to bloom the spices in the butter.

Pour in the 1 can crushed tomatoes and add the 1 tsp sugar. Stir to combine, then simmer over medium-low heat for 12–15 minutes, stirring occasionally, until the sauce has darkened and thickened and the oil begins to separate at the edges.

Use an immersion blender to blend the sauce until completely smooth directly in the pan. Alternatively, transfer carefully to a stand blender, blend, and return to the pan.

Return the seared chicken and any resting juices to the pan. Stir to coat, then pour in the 1 cup heavy cream. Simmer gently over low heat for 8–10 minutes until the chicken is cooked through and the sauce is silky.

Crush the 1 tbsp dried fenugreek leaves between your palms directly over the pan and stir in. Taste and adjust with a pinch of additional salt as needed. Serve hot with basmati rice or naan.