Homestyle Butter Chicken

Time: 90 minutes plus time to marinade

CHICKEN MARINADE

3 each chicken thighs and drumsticks, skinless and bone-in (roughly 2 pounds)

2 tablespoons melted butter ½ cup plain thick yogurt 1 tablespoon minced garlic 1 teaspoon chili powder 1 teaspoon ground cumin 1½ teaspoons salt

SAUCE

3-4 tablespoons butter 1 tablespoon minced garlic 2 tablespoons ginger purée 1 teaspoon chili powder 1 teaspoon salt

1 cup tomato purée, canned 1 cup heavy cream 2 tablespoons dried

fenugreek leaves 1 teaspoon garam masala 1-2 tablespoons butter for finishing (optional)

Instructions: Marinate the chicken legs in butter, yogurt, minced garlic, chili powder, cumin and salt. Set aside for 2-3 hours or overnight.

Preheat the oven to 425 degrees, and on a greased baking sheet, spread the marinated chicken and place in the oven to roast for 25-30 minutes.

In a heavy-duty wide saucepan, heat the butter, then add the minced garlic and ginger purée. Fry for a few seconds or until the garlic turns white, then add the chili powder, salt, tomato purée and heavy cream. Bring the mixture to a boil. Lower the heat and let the mixture simmer for 10-12 minutes. Add the fenugreek, garam masala and ½ to 1 cup of water as the mixture continues to simmer.

When the chicken has finished roasting, add to the simmering sauce and continue cooking it for another 10-12 minutes. Turn the heat off and let the curry rest for 10-15 minutes before serving. Add more butter if desired.

NOTES & VARIATIONS

• The additional butter at the end is optional — it certainly makes for a creamier curry but does not need it.

• If using boneless chicken thighs or breasts, reduce the oven and braising time (it will cook faster without the bone) and replace the water in the sauce for chicken stock.

• When starting the curry, be sure to move fast, or the butter will burn.

Makes 3-4 servings