Butter Chicken Recipe | Fronk Recipes

Ingredients

• 1 tablespoon kasuri methi (fenugreek leaves) or, alternatively, 2 teaspoons fenugreek seeds (see note)
• 1/4 cup (60ml) plain Greek yogurt, store-bought or homemade
• 1 tablespoon garam masala, store-bought or homemade
• 2 teaspoons Diamond Crystal kosher salt (if using table salt, use half as much)
• 1 teaspoon kala namak (black salt) (optional, see note)
• One 1-inch piece fresh ginger (1/2 ounce; 14g), peeled and finely grated
• 2 pounds (900g) boneless, skinless chicken thighs (about 4), cut into bite-size, 1-inch pieces
• 1 tablespoon plus 2 teaspoons kasuri methi (fenugreek leaves) or, alternatively, 1 tablespoon fenugreek seeds (see note)
• 2 whole dried chile de arbol (see note)
• 1 pod brown cardamom or, alternatively, 1 pod green cardamom (see note)
• 1 whole clove
• 1 tablespoon Diamond Crystal kosher salt (if using table salt, use half as much)
• One 28-ounce (800g) can whole fire-roasted tomatoes with their juices (see note)
• 1 oz (28g) raw cashews (about 12 to 15)
• 1 1/4 cups water (295ml), divided
• 2 tablespoons (30ml) canola oil or other neutral-flavored oil
• 1 medium white onion, peeled and cut into 1/2-inch dice
• 1/4 teaspoon baking soda
• One 1-inch piece of ginger (1/2 ounces; 14g), peeled and thinly sliced
• 4 medium cloves garlic, smashed and roughly chopped
• 1/2 cup (120ml) heavy cream, plus more for drizzling
• 4 tablespoons (60g) unsalted butter, cut into 4 pieces
• Warm long-grain rice, for serving