Butter Chicken

Place the bite-sized chicken pieces in a large bowl. Finely grate 2 cloves of garlic and 1 inch of ginger directly into the bowl.

Add 1/2 tsp garam masala, 1/2 tsp Kashmiri chili powder, and 2 tbsp of plain yogurt to the chicken. Mix thoroughly to coat. Cover and marinate in the refrigerator for at least a few hours, or overnight for best results.

Prepare the rest of your ingredients (mise en place): Mince the remaining 3 cloves of garlic and 1 inch of ginger. Deseed and dice the plum tomatoes. Slice the Spanish onion. Peel and mince the fresh turmeric. Slice the green onions, keeping the light and dark green parts separate. Separate the cilantro stems from the leaves.

Heat ghee in a large skillet over medium heat. Add the marinated chicken and season with kosher salt and black pepper. Sear for 3-4 minutes, browning the chicken on both sides. It does not need to be cooked through.

Using a slotted spoon, remove the chicken from the skillet and set it aside in a bowl.

In the same skillet, add the sliced onion and sauté for 2-3 minutes, seasoning with salt and pepper.

Add the diced tomatoes, season again, and cook until they soften.

Add the minced garlic, ginger, turmeric, and the light parts of the green onions. Cook for about 1 minute until fragrant.

Stir in 1 tsp Kashmiri chili powder and 1 tsp garam masala to bloom the spices.

Add the cilantro stems and 1/2 cup of chicken stock. Bring to a boil, then reduce heat and simmer for 10 minutes.

Carefully transfer the sauce to a blender and blend until completely smooth.

Pour the blended sauce back into the skillet. Return the seared chicken and any juices to the pan.

Crush the dried fenugreek leaves between your palms and add them to the skillet. Stir and simmer for about 5 minutes, allowing the chicken to cook through.

Turn off the heat. Add the cold, cubed butter and gently stir until it melts and incorporates into the sauce. Do not let the sauce boil.

To serve, drizzle with a little more yogurt and garnish with the dark green parts of the green onions and fresh cilantro leaves.