Murgh Makhani

Instructions

1. 1 Marinate the chicken: combine yogurt, lemon juice, garam masala, chili powder, turmeric, and salt. Coat the chicken pieces thoroughly and refrigerate for at least 2 hours, ideally overnight.
2. 2 Cook the marinated chicken under a hot broiler or on a grill for 8-10 minutes until charred in spots. The chicken doesn't need to be fully cooked through as it will finish in the sauce.
3. 3 In a large heavy pan, melt the butter over medium heat. Add cardamom pods and cinnamon stick, frying for 30 seconds until fragrant. Add ginger-garlic paste and cook for 1 minute.
4. 4 Add the crushed tomatoes and cook for 15-20 minutes, stirring occasionally, until the sauce darkens and the oil begins to separate from the tomato mixture.
5. 5 Blend the sauce until completely smooth using an immersion blender or countertop blender. Return to the pan and stir in the sugar and remaining chili powder.
6. 6 Add the charred chicken pieces to the sauce and simmer gently for 15 minutes until the chicken is fully cooked and tender. Stir in the heavy cream and dried fenugreek leaves, crushing the fenugreek between your palms to release its aroma.
7. 7 Adjust salt and sweetness to balance. Serve in a warmed bowl with a swirl of cream, a knob of butter melting on top, and fresh cilantro. Accompany with naan bread or steamed basmati rice.