Indian Butter Chicken Curry (Murgh Makhani)

Ingredients

• 2 pounds bone in chicken thighs
• 1 teaspoon cayenne pepper
• 1 tablespoon lemon juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon Garam Masala
• 2 inches fresh ginger piece of
• 2 cloves garlic
• 1/2 cup yogurt
• 1 1/2 teaspoons fenugreek leaves dried, kasuri methi
• 1 teaspoon tumeric
• 1 teaspoon Garam Masala homemade or store bought
• 1 1/2 tablespoons cooking oil flavorless, like canola
• 2 1/2 inches fresh ginger piece of
• 10 cloves garlic
• 10 almonds soaked in cool water for 30 minutes and then peeled
• 4 jalapeno peppers 2 for mildly spicy, 3 for medium spicy, and 4 for quite spicy, sliced lengthwise into thin strips
• 4 tablespoons melted butter
• 4 green cardamom
• 1 black cardamom
• 2 inches cinnamon stick
• 2 cloves
• 3/4 teaspoon fenugreek seeds methi
• 3 1/2 cups tomato puree
• 1 tablespoon cayenne pepper
• 1 teaspoon salt
• 1/2 tablespoon honey or more to taste
• 1 tablespoon fenugreek leaves dried, kasuri methi, very lightly toasted in a dry skillet and crushed
• 1 teaspoon Garam Masala
• 3/4 cup heavy cream divided
• lemon juice to taste
• cilantro for garnish, optional

Nutrition

• Calories : 930 calories
• Carbohydrate : 36 grams
• Cholesterol : 295 milligrams
• Fat : 67 grams
• Fiber : 8 grams
• Protein : 50 grams
• SaturatedFat : 28 grams
• Sodium : 2650 milligrams
• Sugar : 15 grams