1 tsppowdered ginger optional (I enjoy doing both fresh a powdered in this recipe )
1tspgarlic powderoptional (I enjoy doing both fresh a powdered in this recipe )
1tspsaltadjust to preference !!
1tspchili powder
1tspground coriander
1/3 cupcashews soaked the morning of in hot water (can skip this ingredient if you're allergic or simply don't want to include it) you can also skip soaking them - but it makes them blend better into our sauce
14oz candiced tomatoes with juice
6clovesgarlic freshly grated
1tbspginger freshly grated, about 6 grams
1cupheavy cream
1tbspgaram masala
8 tbspbutter, unsalted cubed
Garnish✮⋆˙
1tbspfresh cilantro chopped
1tbspheavy creamfor a heavy cream swirl if desired
Instructions
Marinate your chicken✮⋆˙
In a large bowl, mix yogurt, lemon juice, grated garlic, grated ginger, garam masala, cumin, coriander, turmeric, paprika, and salt. Add the chicken pieces, ensuring they’re evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
Time to cook✮⋆˙
Preheat a large skillet or saucepan over medium-high heat with wither olive or avocado oil -Cook the marinated chicken until nicely charred on the outside and cooked about 95% through, about 6–8 minutes, turning occasionally. Set aside.
Make your gravy✮⋆˙
In the same skillet or saucepan, melt the ghee with olive oil over medium heat. Add the minced shallot and sauté until soft and fragrant, about 4 minutes.
Add turmeric, cumin, coriander, paprika, chili powder, and salt to the skillet. Sauté for 1–2 minutes until aromatic. Then, stir in grated garlic, grated ginger, cashews (if using), diced tomatoes, and 1/3 cup water. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens and the flavors come together.
Blend✮⋆˙
Use an immersion blender (or transfer to a blender) to blend the sauce until smooth.
This step is optional, but I love running the sauce through a mesh strainer after blending for an extra-smooth gravy base. It’s a small step, that isn't necessary, but I enjoy the texture that it brings!
Return the sauce to the skillet over low heat.
Final steps✮⋆˙
Stir in heavy cream, garam masala, and your 8 tbsp of butter. yesss, 8 tbsp - just trust the process, this is butter chicken after all. Simmer for 5 minutes, allowing the flavors to combine.
Add the cooked chicken to the gravy, stirring to coat well. Simmer for an additional 5 minutes, let the chicken simmer in the sauce and finish cooking. Taste the gravy after adding the chicken and adjust the seasoning as needed. If you adjust the seasoning before adding the chicken, you risk the gravy being a bit too salty, as the chicken is already seasoned—so always season after!
Garnish, and you're done✮⋆˙
Garnish with fresh cilantro and serve with naan, or on a bed of rice .. or both !