Butter Chicken

The Marinade: Yogurt mixed with ginger, garlic, lemon juice, Kashmiri chili powder, garam masala, and turmeric.

The Chicken: Boneless thighs or breasts, traditionally charred in a tandoor or pan-seared before joining the sauce.

The Makhani Sauce: Ripe tomatoes or tomato paste, butter, heavy cream, cashews or melon seed paste for thickness, and crushed kasuri methi (dried fenugreek leaves) on top.