Butter Chicken

• 12 lb boneless skinless chicken thighs, cubed
• 21 tbsp red chili powder (Kashmiri if you have it)
• 31 tbsp garam masala
• 41 tsp turmeric
• 51 tsp salt
• 61 tsp black pepper
• 71 tsp cayenne (optional)
• 81/2 cup Greek yogurt
• 91/2 piece lemon juice
• 102 tsp fresh ginger paste
• 115 piece garlic cloves, minced
• 126 tbsp butter, divided
• 132 tbsp olive oil, divided
• 141 piece yellow onions, finely diced
• 155 piece garlic cloves, minced
• 162 tsp fresh ginger paste
• 172 tsp cumin
• 181 tbsp garam masala
• 192 tsp red chili powder (Kashmiri if you have)
• 201 tsp ground coriander
• 211 tsp salt
• 221 tbsp white sugar
• 231 1/4 cup passata (tomato sauce)
• 241 cup heavy cream, room temp (add more if you like it extra creamy)
• 2525 piece cashews (optional)
• 261/4 cup hot water, optional for thinning (optional)

1. 1

   Add the chicken to a bowl with all the marinade ingredients. Mix well. Let it sit for at least 30 minutes, or ideally overnight.

2. 2

   Heat 2 tbsp butter + 1 tbsp olive oil in a large pan over medium-high heat. Cook the chicken until golden. Remove and set aside.

3. 3

   In the same pan, add 2 tbsp butter + 1 tbsp oil over medium heat. Add the onions & cook until soft, about 5 mins. Add the garlic, ginger, and sauce spices. Stir & cook for 1–2 mins.

4. 4

   Add the passata & cashews if using. Gently simmer for 5 mins. Stir in the cream.

5. 5

   Using a handheld blender or transferring to a blender, carefully blend the sauce. Optionally add hot water to adjust consistency.

6. 6

   Add the blended sauce back to the pan along with the reserved chicken. Keep the heat low & simmer for 10–15 minutes until the chicken is cooked through. Add the remaining 2 tbsp of butter.

7. 7

   Finish with a squeeze of lime and lots of cilantro.

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