Butter Chicken: The Punjabi Gravy Done With Restraint

Combine yogurt, 1 tsp Kashmiri chili powder, cumin, coriander, turmeric, lemon juice, oil, and 1 tsp salt. Add the chicken thighs, mix to coat, cover and marinate for at least 2 hours in the fridge (overnight is better).

Preheat oven grill to maximum (250°C). Place halved tomatoes cut-side up on a tray. Drizzle with a little oil. Roast under the grill for 15–18 minutes until they are soft and the skins are charred in places. Let cool slightly, then peel off the skins and reserve all juices.

Soak cashews in 100 ml hot water for 15 minutes while the tomatoes roast. Drain, then blend the cashews with the roasted tomatoes and their juices to a very smooth purée. Pass through a sieve if a perfectly smooth sauce is desired.

Grill the marinated chicken on the same tray at maximum heat for 12–15 minutes, turning once, until charred at the edges. Rest for 5 minutes, then cut into bite-sized pieces.

Melt 20 g butter in a heavy pan over medium heat. Add cardamom pods and cinnamon stick. Fry 60 seconds, then add the onion and cook for 12 minutes until golden. Add ginger and garlic, cook 2 minutes.

Add 1 tsp Kashmiri chili powder and stir for 30 seconds. Pour in the tomato-cashew purée, 0.5 tsp salt, and honey. Simmer over medium heat for 15 minutes, stirring often, until the sauce has deepened in color and the oil appears at the edges.

Add the grilled chicken pieces. Stir and simmer over low heat for 10 minutes.

Pour in cream and stir. Simmer 3 minutes. Remove from heat, stir in garam masala. Add the remaining cold butter (40 g) in small cubes, stirring continuously until melted and the sauce is glossy. Remove cardamom and cinnamon. Taste and adjust salt.