Butter Chicken

Pat 1000 g boneless chicken thighs dry and toss it in a bowl with 22 to 30 ml lemon juice, 5 to 7.5 ml Kashmiri chili powder and 2.5 to 3.5 ml salt. Cover and leave for 20 min.

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Add 155 ml Greek yogurt or hung curd, 22 ml ginger garlic paste, 1 ml ground turmeric, 7.5 to 10 ml garam masala, 5 ml ground cumin, 10 ml ground coriander, 10 ml kasuri methi and 22 to 30 ml neutral oil. Mix until every piece is coated.

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Cover and refrigerate for at least 30 min, or overnight for the most tender result.

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Take the chicken out of the fridge while you make the gravy so it loses its chill.

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Heat 30 ml butter or ghee, for searing on a griddle or cast iron pan until hot. Lay the chicken in with space between the pieces and cook over medium heat for 2 min, then turn and cook the other side. Work in two or three batches.

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If using 260 g onion, fry it in 30 ml neutral oil, for the onion over medium heat until lightly golden, then let it cool.

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Blend 1200 g ripe tomatoes, the fried onion, 84 g whole raw cashews (about 28) and 235 ml water, for blending to a completely smooth puree.

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Melt 30 to 59 ml butter or ghee in a heavy pan over medium heat and add 2 cinnamon stick (5 cm piece), 4 to 8 pods green cardamom pods and 4 to 8 whole cloves.

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Stir in 22 ml ginger garlic paste and 2 to 4 green chilies. Fry on low heat for 1 min to 2 min.

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Turn off the heat and stir in 10 to 20 ml Kashmiri chili powder, half of 10 to 15 ml garam masala, 10 to 15 ml ground coriander and 5 ml ground cumin, so the ground spices toast in the residual heat without burning.

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Pour in the tomato and cashew puree, passing it through a sieve if it is not perfectly smooth. Bring to a boil over medium-high heat with the lid partly on, then lower the heat and cook, stirring now and then.

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Add 475 ml hot water and simmer for 10 min. Fish out and discard the whole spices.

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Add the seared chicken to the gravy. If it looks too thick, loosen it with a splash of hot water. Cover and simmer gently until the chicken is tender.

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Stir in 5 to 7.5 ml salt, 10 ml sugar, 15 ml kasuri methi and the rest of the garam masala. Taste; add another knob of butter if you like.

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Turn off the heat and stir in most of 160 to 200 ml heavy cream. Drizzle the rest on top and scatter with 59 ml coriander leaves. Serve with naan, jeera rice or plain basmati.