Hearty Fenugreek-Infused Butter Chicken

1. Marinating the Chicken

Begin by toasting 1 tablespoon of kasuri methi or 2 teaspoons of fenugreek seeds in a small skillet over medium heat for about 30 seconds until they are quite fragrant, which enhances their flavor. Crush the toasted fenugreek using a spice grinder or mortar and pestle. In a medium mixing bowl, combine the yogurt, garam masala, kosher salt, black salt (if using), grated ginger, and the ground fenugreek. Mix well to form a marinade. Add the chicken thigh pieces to the bowl, ensuring they are evenly coated with the marinade. Set the chicken aside to marinate while you prepare the sauce.

2. Preparing the Makhani Sauce

In the same small skillet, toast 1 tablespoon plus 2 teaspoons of kasuri methi or 1 tablespoon of fenugreek seeds, the chile de arbol, cardamom, and clove over medium heat for 1 to 2 minutes until the mixture is quite fragrant. Grind the toasted spices using a spice grinder or mortar and pestle. In a microwave-safe bowl, combine the cashews with 1/4 cup of water and microwave for 1 minute to soften them.

3. Cooking the Onions

Heat the canola oil in a Dutch oven over medium heat. Add the diced onions and sprinkle with baking soda. Cook the onions, stirring occasionally, for 14 to 17 minutes until they are broken down and beginning to brown. The baking soda speeds up this caramelization process. Add the sliced ginger, chopped garlic, and ground spice mixture to the onions, cooking for about 1 minute until everything is very fragrant.

4. Simmering the Sauce

Stir in the softened cashews with their liquid, 1 cup of water, and the fire-roasted tomatoes with their juices. Bring the mixture to a simmer and let it cook for 40 minutes.

5. Broiling the Chicken

While the sauce simmers, position your oven rack about 6 inches from the broiler and preheat the broiler. Arrange the marinated chicken pieces on a rimmed baking sheet lined with foil. Broil the chicken for about 14 minutes until it is charred in spots and fully cooked.

6. Blending and Finishing the Sauce

Once the sauce has simmered, blend it until smooth using an immersion blender or a regular blender. Add the butter and heavy cream to the sauce and blend again until everything is well combined and smooth.

7. Combining and Serving

Mix the broiled chicken pieces into the smooth sauce. Serve the hearty fenugreek-infused butter chicken with warm long-grain rice, and drizzle with a bit of extra cream if desired. Enjoy!