Butter Chicken

Steps

1. Rinse the basmati rice in a large glass pot until you are happy with how it looks, then drain.
2. Cover the rinsed rice with water using the 'Pinky Method' (up to the first line on your pinky) and cook in a rice maker.
3. In a bowl, combine yogurt, dried fenugreek leaves, Kashmiri chili powder, dried coriander, dried cumin, Garam Masala, ginger-garlic paste, salt, oil, and lemon juice. Whisk until light orange color appears.
4. Add the chicken to the marinade bowl and thoroughly coat it by massaging the meat with your hands to ensure full coverage.
5. Cover the marinated chicken and place it in the refrigerator for at least one hour or overnight.
6. Heat a heavy bottom pan (cast iron or stainless steel) on the highest stove temperature, adding enough high smoke point oil to cover the bottom layer.
7. Once the oil shimmers and has dimples, add the chicken pieces, ensuring there is space between each piece to prevent steaming. You may need to cook in batches.
8. Press down on the chicken with heavy metal weights for an extra sear.
9. After about one minute on the first side, remove the weights and flip the chicken over. Cook until a nice deep golden brown char develops on both sides.
10. Remove the seared chicken pieces from the pan and set them aside to rest in a bowl while you prepare the sauce.
11. Reduce the heat under the pan and add butter. Melt it down between medium and medium-low heat.
12. Add Indian cinnamon, black cardamom pods, green cardamom pods, and whole cloves to the melted butter. Stir and let the flavors bloom until the butter is lightly browned.
13. Turn the heat down further and stir in Kashmiri chili powder, ground cumin, and Garam Masala, quickly stirring and toasting them until foamy.
14. Add ginger-garlic paste and stir quickly; do not let it burn. Turn off the heat once you achieve a golden brown color.
15. Slice green chillies down the center and add them to the sauce.
16. Pour in tomato puree, adding a splash of water, and mix well.
17. Add salt to taste and gently stir the mixture until it reaches a gentle simmer. Let it sit for about 20 minutes to develop flavor.
18. Stir in cream and, if necessary, a few pinches of sugar to balance the tartness.
19. Let the sauce simmer for another 10 minutes to allow some fat to separate.
20. Remove all chilies and whole spices from the sauce.
21. Add the marinated chicken pieces back into the sauce and stir to coat them fully. Cover and let it finish cooking.
22. To add a smoky flavor (Dhungar Method): Place a glowing red piece of coal in a small heat-proof bowl, place this bowl into the butter chicken sauce, and immediately cover with a lid. Light the smoke source (e.g., butane torch filled with applewood) to create flavorful smoke inside the pot.
23. Serve the Butter Chicken hot with basmati rice, naan, and papadum.