Butter Chicken

In a large bowl, combine yogurt, grated ginger, crushed garlic, lemon juice, garam masala, turmeric powder, 1 tbsp Kashmiri red chili powder, mustard oil, sliced green chili (if using), and 1 tbsp dried fenugreek leaves. Whisk until smooth to create the marinade.

Add the cut chicken thighs to the marinade and season directly with salt. Mix thoroughly with your hands to ensure every piece is well-coated. Let it marinate for at least 30 minutes.

Arrange the marinated chicken in a single layer on an air fryer basket or baking sheet. Cook in a preheated oven or air fryer until charred and cooked through.

While the chicken cooks, prepare the sauce. In a large pot, combine the San Marzano tomatoes, roasted cashews, and a sprinkle of dried fenugreek leaves.

Slow cook the tomato and cashew mixture until the tomatoes break down, then use an immersion blender to blend until completely smooth.

For a silky smooth texture, pass the blended sauce through a fine-mesh sieve, pressing on the solids. For best results, strain it twice.

In a separate large pan over medium heat, melt the butter.

Add 1 tsp of Kashmiri red chili powder and a few slices of green chili to the melted butter. Cook for a moment to bloom the spices.

Pour the strained tomato-cashew sauce into the pan with the bloomed spices. Add the cooked chicken tikka and stir to combine.

Finish the sauce by stirring in the heavy cream until fully incorporated. Let it simmer gently for a few minutes.

Serve the butter chicken hot with fluffy basmati rice.