Butter Chicken

Peel and coarsely chop the garlic clove and ginger and put them in a blender together with the other ingredients for the marinade or puree them with a magic wand until smooth. Transfer to a medium bowl.

Cut the chicken thighs into 4 parts and add to the marinade, making sure the meat is completely covered. Cover for 1 hour or, preferably overnight, leave to infuse in the refrigerator.

Either grill the marinated chicken, roast it in the oven or in a pan.
For the grill, pull the meat onto barbecue skewers and brown evenly on all sides over medium heat.
For the oven, preheat the oven to 160 degrees, place the meat in an oiled baking pan and roast for about 20 minutes on the top rack, turning at least once. For the last 2-4 minutes, turn on the grill and brown the meat vigorously.
If you want to fry it in the pan, the easiest way is to take a non-stick pan, heat it on high heat, add 2 tablespoons of oil to fry and then immediately add the chicken pieces. Tan heavily on one side first, then on the other.
For all methods, the chicken meat should be heavily browned, but does not have to be cooked through. We'll do that later when it goes into the sauce.

Now prepare the sauce: To do this, heat a high-sided pan or a saucepan over medium heat. Add the oil along with the cardamom pods and chilli pepper and fry for 20 seconds. Add the ginger-garlic paste and stir. Then add the Kashmiri chili powder and continue to stew on a low heat.

Roughly chop the tomatoes and add them together with the tomato paste. Stir well and stew for 3-4 minutes.

Add the garam masala and cashew nuts. Stir in the methi leaves together with the crème fraiche. Put everything together in a blender or puree with a magic wand to a smooth sauce. Return the sauce to the pan or pot and add the butter. Melt over low heat while stirring. Add the chicken and let it cook. Then season with lemon juice and salt.

Wash the coriander, shake dry and pluck off the leaves. Cut the butter into small cubes.

Place the butter chicken in a serving dish and garnish with the coriander and butter pieces. Serve with basmati rice or naan. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Cut chicken into bite-sized pieces and marinate with crème fraîche or Greek yogurt, garam masala, and salt. Heat the oil to a high temperature and sear the meat all over until browned on the outside, then set aside.