Butter Chicken

MARINADE

• 5-6 Chicken thighs (or mixed vegetables/paneer for veggie option), bite-sized
• 1 cup Plain full-fat yogurt
• 6 cloves Garlic
• Juice of 1 lemon
• 1 1/2 inch Ginger minced
• 2 Green chillies
• 1 tsp each: Garam masala, Turmeric, Ground cumin, Red chilli powder, Salt

CURRY

• 3 tbsp Ghee
• 1 Large onion, sliced
• 1 Star anise
• 5-6 Curry leaves
• 1 Cinnamon stick
• 6 Cloves
• ½ tsp Cumin seeds
• 6 cloves Garlic
• 1-inch Ginger, minced
• 1 tsp each: Ground cumin, Garam masala, Ground coriander
• 2 tbsp Tomato paste
• 1 can diced tomatoes
• 2 tsp Red chilli powder
• 1½ tsp Salt, or to taste
• 1 cup Heavy cream
• Cilantro and cream, for garnish (optional)

METHOD

1. Coat chicken/veggie/paneer in marinade. Marinate for at least 30 minutes, longer is better. Preheat oven to 400 degrees, place on a wire rack over sheet pan so the water can drip, bake for (20 mins), broil last 4 -5 mins to get char.
2. In a pan, heat ghee; add cumin seeds, cinnamon, cloves, curry leaves, star anise. Sizzle till aromatic.
3. Add onions; cook 4-5 mins, add ginger, garlic, spices, tomato paste; cook for 2-3 mins
4. Add tomatoes; simmer on low (20-30 mins). Remove cinnamon stick and star anise , blend for a creamy texture.
5. Add charred protein/veggie, and cream; cook (10 mins).
6. Taste, adjust seasoning. Garnish with cilantro and cream. Serve with rice and naan.