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Delhi murgh makhani, a silky tomato and cashew sauce blended perfectly smooth and enriched with butter and cream. Mild, faintly sweet and finished with crushed fenugreek leaf.
Cut the 600 g chicken thighs into 4 cm chunks and coat them in the 100 g yogurt with half the 15 g garlic, half the ginger, the turmeric and 1 teaspoon of the garam masala. Chill for 30 minutes.
Heat the oven to 220°C. Spread the chicken on a lined tray in one layer and roast for 15 to 18 minutes until the edges brown and it reads 74°C inside. Cooking it apart from the sauce keeps the gravy pale and clean.
Soften the chopped onion in the 20 ml oil over medium heat for 8 minutes, add the rest of the garlic and ginger for 1 minute, then the 400 g canned tomatoes and the 60 g cashews. Simmer for 15 minutes until thick.
Blend the base to a completely smooth puree, then push it through a sieve back into the pan. This straining step is what separates makhani from every other tomato curry, so do not skip it.
Melt in the 5 tablespoons butter over low heat, then the 150 ml cream, the honey and the remaining garam masala. Crush the kasuri methi between your palms into the pan and simmer 3 minutes without boiling.
Fold in the roasted chicken with any juices from the tray and warm through for 5 minutes. Season, scatter the cilantro and serve with rice or naan.
