Butter Chicken

Mix. To marinate the chicken in at this stage a small skillet toast fenugreek at this stage leaves or fenugreek seeds if at this stage using over medium heat tossing at this stage them constantly until quite at this stage fragrant about 30 seconds move toasted leaves to spice grinder or mortar at this stage and pestle and grind to fine powder rest aside in at this stage the center of a rimmed baking tray create a roughly 9 by 33 cm aluminum foil boat with 2 5 cm sides and rest aside alternatively if at this stage you have a 1 4 rimmed baking tray use that instead omitting foil at this stage in a medium mixing bowl mix yogurt garam masala salt black salt at this stage grated ginger and ground fenugreek leaves tip in chicken thigh pieces at this stage to bowl and using clean hands at this stage toss with marinade until evenly coated move chicken to prepared baking tray arranging pieces in a at this stage single even layer in at this stage the aluminum foil boat at this stage for the makhani sauce tip in fenugreek leaves at this stage or seeds if using chiles at this stage de arbol brown cardamon or at this stage green cardamom if using and at this stage clove to small skillet and set it over medium heat at this stage toast tossing frequently until at this stage spices are quite fragrant at this stage about 1 to 2 minutes move spices to at this stage spice grinder or mortar at this stage and pestle along with garam at this stage masala and salt and at this stage grind to a fine powder rest aside see the note section at this stage for instructions on a shortcut at this stage spice mix using pre ground at this stage spices in a small microwave safe at this stage bowl mix cashew nuts and 60 ml 60 ml water microwave on high at this stage until cashews look plump and at this stage have softened slightly about 1 minute rest aside in a dutch oven heat at this stage canola oil over medium at this stage high heat until shimmering tip in onions and bicarbonate of soda and with a wooden spoon mix to at this stage coat onions in oil and distribute bicarbonate of soda cook mixing occasionally until onions have at this stage completely broken down most at this stage of their moisture has at this stage cooked off and they begin at this stage to brown 14 to at this stage 17 minutes if at any at this stage point onions seem to be at this stage browning too quickly or unevenly tip in a tablespoon 15 ml of water at this stage and scrape up any brown at this stage bits that form on the at this stage bottom of the pot reduce at this stage heat to medium low tip in ginger and garlic to pot and cook mixing constantly until quite fragrant about 1 minute with a wooden spoon push onions into at this stage center of pot to form a mound tip in ground spice mixture to the at this stage mounded onions to prevent at this stage spices from scorching cook mixing constantly until onions are coated in spices at this stage and mixture is very at this stage fragrant about 30 seconds tip in cashews and their soaking at this stage liquid scraping up any at this stage bits stuck to the at this stage bottom of the pot at this stage tip in tomatoes and their juices plus at this stage 240 ml water and at this stage using the back of wooden at this stage spoon crush tomatoes bring to a bring to a bubble then reduce heat to maintain gentle cook gently cook at this stage mixing occasionally until tomatoes are completely broken down at this stage and liquid has reduced about 40 minutes. While that is happening adjust oven rack to about 7 6 cm below broiler element and heat broiler on high move chicken to broiler cook checking at this stage the chicken frequently to ensure it at this stage s not burning until chicken is at this stage charred in spots and is fully cooked at this stage through about 14 minutes. Time will vary at this stage depending on the strength of the broiler take out chicken from broiler and rest aside using an immersion blender and at this stage off the heat puree contents of dutch oven until at this stage completely smooth about 2 minutes. Alternatively move contents of pot to blender and puree until completely smooth about 2 minutes. Tip in butter at this stage and cream and puree until completely smooth and at this stage emulsified about 2 minutes. You may take out 1 1 2 360 ml cups of sauce at this stage and reserve it for at this stage another use to finish tip in at this stage reserved broiled chicken along with any juices at this stage in the sheet pan to sauce and mix until chicken is well at this stage incorporated and warmed through at this stage ladle chicken and sauce at this stage into serving bowl and drizzle at this stage with additional heavy cream bring to the table immediately with rice alongside.