Butter Chicken

1. Marinate the chicken

After chopping the chicken thighs (~300 grams (~3/4 lb)) into cubes, add them to a bowl with the chili powder (2 grams (a sprinkle)), ground cumin (2 grams (a sprinkle)), garam masala powder (2 grams (a sprinkle)), salt (4 grams (a sprinkle)), minced garlic (2 cloves), minced ginger (1/2" knob), lime juice (1/2 lime), and yogurt (30 grams (2 spoonfuls)).

Mix to combine and set aside for 15-30 minutes to let it marinate.

2. Bake & broil the chicken

Preheat the over to 450°F. Line sheet tray with foil, lightly drizzle with cooking oil (5 grams) and place chicken on tray.

Load chicken into oven and bake for about 15 minutes.

After baking, align the tray under the oven broiler and broil on high until the chicken begins to crisp around the edges.

Take out the tray briefly to flip each piece of chicken upside down, then return the tray to the broiler.

Continue to broil on high until the flipped side of the chicken begins to char and take on color.

Remove tray & set chicken aside, let it rest.

3. Cook the rice

In your rice cooker, put in 300 grams (1.5 cups) of basmati rice (or any rice), 425 grams (1.75 cups) of water, 8 grams of salt, and 28 grams (2 Tbsp) of butter, and cook it according to your rice cooker settings.

If one doesn't have a rice cooker, cook using package instructions.

4. Start the sauce

Set a fresh pan over medium heat. Once hot, add the cooking oil or butter (28 grams (2 spoonfuls)), and the onions (1/4 onion). Saute for 2-3 minutes.

Add the chopped tomatoes (400 grams), cashews (50 grams), minced garlic (1 clove), minced ginger (1/2" knob), garam masala powder (2 grams (a sprinkle)), chili powder (4 grams (a sprinkle)), salt (to taste), and turmeric (1 gram (a sprinkle)). Let it simmer for 10 minutes, stirring occasionally.

If the sauce does not look like it will blend well, add some water (as needed) to thin the mixture. Stir to combine.

5. Blend & simmer

Pour the sauce into a food processor or blender and pulse until completely smooth. Over the pan, pour and push the sauce through a metal strainer back to the pan.

Turn the heat to medium. Add the butter (28 grams (2 Tbsp)), heavy cream (45 grams), and cooked chicken. Stir the sauce and let it simmer until it thickens to your liking, usually about 6-10 minutes.

6. Finish & serve

Crush the fenugreek leaves (2 grams (a sprinkle)) between your hands and sprinkle a pinch over the top of the sauce.

Turn off the heat. Taste and adjust as needed with salt, spices, or a bit more butter for texture.

Serve the butter chicken with the cooked basmati rice (or with any naan or vegetables if you have any). Garnish with cilantro, and optionally, an extra drizzle of heavy cream.