Butter Chicken Recipe | Fronk Recipes

Name: 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

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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