One-pot butter chicken with toasted garam masala and fenugreek

• 700 g boneless skinless chicken thighscut into 4cm pieces
• 1 tsp kosher salt
• 45 g unsalted butterdivided into two portions
• 1 yellow onionfinely diced
• 5 garlic clovescloves, minced
• 1 tbs fresh gingergrated
• 1 ½ tbs garam masala
• 1 tsp kashmiri chili powder
• ½ tsp ground turmeric
• 1 tbs dried fenugreek leavescrushed between palms before adding
• 400 ml tomato passata
• 1 tsp granulated sugar
• 80 ml heavy cream
• ½ tsp black pepperfreshly ground
• 10 g fresh cilantroroughly chopped

1. 1

   Season the chicken pieces all over with the salt and black pepper. Set aside while you prep the aromatics — this short rest helps the seasoning penetrate.

   Tip: Pat the chicken dry with a paper towel first for better browning.

2. 2

   Melt about two-thirds of the butter (30g) in the Dutch oven over medium-high heat. Once it's foaming, add the chicken in a single layer and cook undisturbed for 3-4 minutes until the undersides are golden brown. Flip and cook another 2 minutes. The chicken won't be cooked through — that's fine. Transfer to a plate.

   Tip: Don't crowd the pot. If needed, brown in two batches so pieces aren't steaming each other.

3. 3

   Drop the heat to medium. Add the remaining butter (15g) and the diced onion. Cook, stirring occasionally, until the onion is soft and turning golden at the edges, about 4 minutes.

4. 4

   Add the garlic and ginger, stirring constantly for about 30 seconds until fragrant. Now add the garam masala, kashmiri chili powder, and turmeric. Stir everything together and let the spices toast in the butter for about 45 seconds — you'll smell them bloom and the mixture will darken slightly. This is where the depth of flavor comes from.

   Tip: If the spices start to stick or smell scorched, splash in a tablespoon of the passata and keep moving.

5. 5

   Pour in the tomato passata and the sugar. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer and cook for 8 minutes, stirring a few times, until the sauce thickens and the raw tomato taste cooks off. The surface will look slightly darker and glossy.

6. 6

   Crush the dried fenugreek leaves between your palms directly over the pot — this releases their aroma — and stir them in. Return the chicken and any juices from the plate to the sauce. Nestle the pieces into the liquid, reduce heat to medium-low, and simmer for 6-7 minutes until the chicken is cooked through (no pink in the center when you cut into the thickest piece).

   Tip: Fenugreek leaves are the secret weapon here — they add that authentic butter chicken flavor you recognize from restaurants.

7. 7

   Take the pot off the heat. Pour in the heavy cream and stir gently until the sauce turns a uniform warm orange. Taste and adjust salt if needed.

   Tip: Adding cream off the heat prevents it from breaking and keeps the sauce silky.

8. 8

   Scatter the chopped cilantro over the top and serve straight from the pot.

   Tip: Leftovers keep beautifully in the fridge for up to 3 days. Reheat gently over medium-low heat, adding a splash of water if the sauce thickens too much.

• Dutch oven (4-liter (4-quart))
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.