fenugreek leaves (or ½ tsp fennel seed), 1 T mint crushed
hot green chilies, sliced
butter or ghee
medium onions, finely chopped
cardamom pods, cracked
crushed garlic, grated ginger
crushed fenugreek leaves (or pinch of fennel seed)
tomato paste diluted in 6 oz hot water
half and half
Everybody does chicken on the weekdays, but the spices in this recipe take your chicken up a notch.
In a bowl add marinade ingredients to chicken, mix well, and refrigerate for 2-4 hours.
Broil chicken on skewers, baste with butter or ghee, on high for 10 minutes, turning once.
In a frying pan pour in oil and drop in cumin seeds until sizzling, reduce heat, add chilies, stirring them until they have blistered. Add in onions and sauté until they are browned. Let cool and blend for a smooth sauce.
Wipe the frying pan down, drop in the cardamom pods, when they have plumped up, reduce the heat, add in garlic, and ginger, and stir for another minute. Add turmeric and half the fenugreek, and salt. Add the tomato paste and sauce and bring to a boil. Simmer 20 minutes, stirring occasionally
Deskewer the chicken pieces and chop them into smaller pieces and add to the sauce along with any juices. Bring the sauce to a boil, then add garam masala and bring to a simmer. Add water f sauce is too thick, then stir in half and half.
Transfer butter chicken to serving bowl and serve with rice.