Butter Chicken

Mix chicken thigh with plain yogurt, ginger garlic paste, kashmiri chili powder, salt and half of garam masala. Marinate for at least 30 minutes, or overnight in the fridge.

Broil or air fry marinated chicken in a single layer until lightly charred at the edges but not fully cooked, about 8 minutes. (Or sear in a hot skillet in batches.)

Melt butter in a large pan over medium heat and cook onion until soft and golden, about 8 minutes. Add garlic and ginger for 1 minute, then crushed tomatoes, salt and sugar. Simmer for 10 minutes, then blend smooth.

Return the sauce to the pan, add charred chicken and simmer gently until the chicken is cooked through (74 C), about 10 minutes. Stir in heavy cream, the rest of the garam masala and fenugreek leaf.