Chicken Biryani

I am a list person. I have lists all over my house… things to do, things to cook, etc. I love a good list. (I especially love crossing items off of these lists!) This simple version of this typically complex dish was part of Bon Appétit’s list of the Most Popular Chicken Dishes of 2019. Bon Appétit loves lists too. 🙂

This dish is all about the rice, and I had some special Basmati rice given to me by a friend just waiting for an occasion to shine. Perfect. I loved the layers of flavor and different textures in the finished dish. It is loaded with spices, nuts, dried fruit, and topped with caramelized onions.

The raita and the chicken (in marinade) are prepared a day in advance. This recipe was adapted from Bon Appétit, contributed by Sohla El-Waylly. I used boneless, skinless chicken thighs instead of bone-in and modified the proportions. The creamy raita is essential to the finished dish. We also ate it with roasted cauliflower on the side. It was buttery, rich and delicious.

Yield: Serves 6 to 8

For the Onion Raita and Chicken Marinade:

  • 1 lemon
  • ½ tsp granulated sugar
  • 1½ cups whole-milk yogurt, divided (I used whole-milk Greek yogurt)
  • 3 tsp kosher salt, divided
  • 1 tsp freshly ground black pepper, divided
  • 1 red onion
  • 1 4″ piece fresh ginger, peeled, thinly sliced
  • 4 garlic cloves, smashed, peeled
  • ¾ tsp ground cinnamon
  • ½ tsp ground cardamon
  • 10 boneless, skinless, chicken things or 4-6 bone-in chicken thighs (about 1 1/2 lbs)
  • 2 dried bay leaves

For the Rice and Assembly:

  • ¾ cup kosher salt
  • 2 cups Basmati rice, preferably aged, such as Daawat (I used Aahu Barah)
  • 1 red onion, thinly sliced
  • ¾ cup melted ghee
  • ½ cup mixed coarsely chopped nuts, such as almonds, pistachios, pine nuts, and/or walnuts
  • 1 T granulated sugar
  • ¾ cup mixed dried fruit, such as prunes, apricots, pineapple, and/or cranberries (I used chopped dried mango and dried cranberries)

To Make the Onion Raita:

  1. Finely grate the zest of 1 lemon (about 1 tsp) into a small bowl.
  2. Squeeze in juice from one half of the lemon.
  3. Add sugar, 1 cup yogurt, 1 tsp salt, and ¼ tsp pepper.
  4. Finely chop one-quarter of the onion and stir into raita.
  5. Let sit at room temperature at least 1 hour or chill up to overnight.

To Marinate the Chicken:

  1. Purée ginger, garlic, cinnamon, cardamom, juice of remaining lemon half, and remaining three-quarters of onion, ½ cup yogurt, 2 tsp. salt, and ¾ tsp. pepper in a blender until smooth. (I used a Vitamix.) Transfer to a medium bowl.
  2. If using bone-in chicken thighs, pull skin off chicken thighs and discard.
  3. Transfer the chicken to the bowl with ginger mixture, add bay leaves, and toss to combine.
  4. Cover with a plate and let marinate at room temperature at least 2 hours or preferably chill up to overnight.

To Make the Rice and Assemble the Dish:

  1. Place a rack in lower third of oven; preheat to 350°, preferably on convection.
  2. Bring salt and 3 quarts of water to a rapid boil in a large pot over high heat.
  3. Meanwhile, place rice in a medium bowl. Cover with cool tap water, use your hand to gently agitate the grains, and drain. Repeat at least 2 more times until water runs clear enough to see your hand through it.
  4. Add drained rice all at once to boiling salted water. Initially the water will stop boiling and the rice will sink to the bottom. Stir a few times with a wooden spoon to prevent sticking, then stop stirring. After a couple of minutes, the water will return to a simmer and a few grains will begin appearing near the surface. The rice is ready to drain when the grains have nearly doubled in size, the water returns to a boil, and most of the rice rapidly bubbles to the surface. When you bite into a grain, you want to see a hard white core; just like pasta cooked al dente, the grains should remain firm. Depending on the quality of your rice, this can take anywhere from 3–7 minutes, so begin tasting the grains early. (I boiled my rice for 7 minutes.)
  5. Drain rice and rinse with water until cool. Set aside.
  6. Cook onion and ghee in a 4–6-qt. Dutch oven over medium-high heat, stirring constantly, until onions are golden and crisp, 8–10 minutes. The sides and bottom of pot may brown and even develop some char. Using a slotted spoon, transfer onions to a plate. (I used a 6-quart enameled cast iron pot.)
  7. Reduce heat to medium-low and toast nuts in ghee in same pot, stirring occasionally, until fragrant and darkened in color, 2–3 minutes. Using slotted spoon, transfer nuts to another plate; set aside for serving. (I used raw slivered almonds and raw walnut pieces.)
  8. Transfer half of ghee in pot to a small bowl; set aside.
  9. Increase heat to medium-high and sprinkle sugar over remaining ghee in pot. Cook, stirring frequently, until sugar forms deeply caramelized clumps, 3–5 minutes.
  10. Add chicken, scraping in marinade, and bring to a simmer.
  11. Remove from heat and arrange chicken and marinade in an even layer.
  12. Sprinkle with dried fruit and one-third of fried onions.
  13. Top with rice.
  14. Poke 5–7 holes into rice with the back of a wooden spoon until you reach the chicken. Drizzle reserved ghee over and top with another third of fried onions.
  15. Cover with a tight-fitting lid and return to medium heat. Cook until you can hear the chicken gurgling in the pot and wisps of steam just begin to escape from lid, about 5 minutes. Do not open the lid at any point! If you peek, you will risk losing too much steam, preventing the rice from properly cooking through.
  16. Transfer pot to oven and bake, covered, 45 minutes. Let rest at least 15 minutes and up to 1 hour before uncovering.
  17. Using a large spoon or small plate, gently scoop rice off chicken and transfer to a platter. Carefully spoon chicken thighs and any sauce over rice. Top with reserved fried nuts and remaining onions.
  18. Serve alongside onion raita while ghee is still hot and rice is steamy.

Pear and Almond Tart

I served this elegant tart on Thanksgiving Eve this year. It was very well received! The classic combination of pears and almonds was absolutely delicious.

This recipe was adapted from Dolester Miles’ recipe in Frank Stitt’s Southern Table: Recipes and Traditions from Highlands Bar and Grill, via The Washington Post. The restaurant is located in Birmingham, Alabama. I used poaching liquid instead of rum in the filling and reduced the baking time. Wonderful!

Yield: 8 servings

For the Crust:

  • 1 cup plus 3 T flour, plus more for the work surface
  • 1/8 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) cold, unsalted butter, cut into cubes
  • 1 large egg, lightly beaten

For the Pears:

  • 3 cups granulated sugar
  • 6 cups water
  • half a vanilla bean, split
  • one 3-inch cinnamon stick
  • 5 (large) to 6 almost-ripe, firm pears, such as Bartlett, Anjou or Bosc, peeled, halved lengthwise and cored

For the Filling:

  • 8 T (1 stick) unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1 large egg
  • 1 cup finely ground blanched almonds
  • 1 tablespoon all-purpose flour
  • 3 T Calvados, dark rum, or poaching liquid
  • 1 teaspoon pure almond extract
  • 1/4 cup blanched/slivered or sliced almonds, toasted, for garnish

To Make the Crust:

  1. Use cooking oil spray to grease a 10-inch tart pan with a removable bottom.
  2. Place the flour in a food processor.
  3. Sprinkle the salt and cubes of butter into the flour. Pulse until the butter is pea-sized.
  4. Pour the egg over the mixture; pulse just until the dough begins to come together.
  5. Turn the dough out onto the counter, and then gather it into a disk.
  6. Cover with plastic wrap and refrigerate for at least an hour, or up to 1 day.
  7. Lightly flour a work surface. Unwrap and roll the dough out into a 12-inch round. (I roll the dough out between 2 sheets of plastic wrap.)
  8. Transfer it to the tart pan, using your fingertips to line the pan with the dough. Trim the edges even with the rim of the pan.
  9. Cover with plastic wrap and refrigerate until you are ready to bake.

To Poach the Pears:

  1. Combine the sugar, water, vanilla bean and cinnamon stick in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook for 15 minutes.
  2. Add the pears; once the liquid begins to bubble at the edges, cook the pears for 15 to 20 minutes, until they are tender and the tip of a paring knife slips into them easily. Let them cool in their liquid. Discard the cinnamon stick and vanilla bean.

To Make the Filling and Finish the Tart:

  1. When ready to assemble, make the filling: Preheat the oven to 425 degrees, preferably on convection.
  2. Toast the almonds in a small, dry skillet over medium-low heat for several minutes, until fragrant and lightly browned, shaking the pan occasionally to avoid scorching. Cool completely before using for the topping.
  3. Combine the butter and sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes, until light and fluffy.
  4. Reduce the speed to low; add the egg, ground almonds, flour, Calvados, rum, or poaching liquid and the almond extract. Beat for about 2 minutes, until smooth.
  5. Remove the tart shell from the refrigerator. Unwrap and pour in the filling, spreading it evenly.
  6. Remove the pears from the poaching liquid, placing them in a colander set over a bowl. Reserve 1 cup of the poaching liquid for this recipe; reserve and refrigerate the rest for poaching more fruit later.
  7. Place the pears cut sides down on the tart filling, side by side with the narrow ends facing in, until the entire surface of the tart is covered with pears. Cover the edge of the tart to prevent over-browning and bake (middle rack) for about 28 to 30 minutes, until golden brown.
  8. Meanwhile, cook the reserved cup of poaching liquid in a small saucepan over high heat until it has reduced to a glaze – about 2 to 3 tablespoons total. Remove from the heat.
  9. Once the tart comes out of the oven, brush it with the glaze, then scatter the toasted almonds evenly over the top. Serve warm, or at room temperature.

Note: The dough needs to be refrigerated for at least 1 hour and up to 1 day. The pears can be stored in their cooking liquid in the refrigerator for up to 3 days. The poaching liquid can be reused.

Olive Oil Pumpkin Bread with Walnuts & Raisins

One of my mom’s best friends shared her recipe for this special pumpkin bread with me. I first tried it last year over the holidays and absolutely loved it. She recommended using olive oil and whole wheat flour. I used olive oil and half whole wheat pastry flour this time. 🙂 It was incredibly moist and delicious.

I made one loaf in a standard loaf pan and the other in my new Nordic Ware fluted loaf pan to make it that much more special. I froze the special loaf to serve over Thanksgiving weekend. I love recipes that make one batch to enjoy right away and another for later- or to share.

Yield: 2 standard loaves

  • 4 extra large eggs
  • 1 cup vegetable oil or olive oil
  • 2/3 cup water
  • 15 to 16 oz can pumpkin purée (about 2 cups)
  • 1 3/4 cups sifted all-purpose flour
  • 1 3/4 cups sifted whole wheat pastry flour or white whole wheat flour
  • 2 2/3 cups granulated sugar
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp coarse salt
  • 1 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp freshly ground cloves
  • 2/3 cup chopped walnuts
  • 2/3 cup raisins
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. (I used cooking oil spray.)
  3. Beat the eggs lightly in a large bowl with a spout.
  4. Blend in the oil and water.
  5. Add and whisk in the pumpkin purée.
  6. In a separate large bowl, sift the flour, sugar, baking soda, and baking powder.
  7. Add the salt, cinnamon, nutmeg, and cloves; whisk to combine.
  8. Make a well in the center of the dry ingredients and add the pumpkin-egg mixture. Mix until just combined.
  9. Fold in the nuts and raisins.
  10. Using a ladle, disperse the batter between the two loaf pans.
  11. Bake for 55-60 minutes or until the bread tests clean in the center. (I baked mine for 62 minutes on convection.)
  12. Cool on a rack in the pans; remove when cool.

Perfect Apple Pie

This pie is Deb Perelman of Smitten Kitchen’s updated Perfect Apple Pie to her “Even More Perfect Apple Pie.” I had to try it because the filling is loaded with an enormous amount of apples. Yum.

She introduced me to a new technique which I was very surprised to have never seen before or thought of myself! She covers the pie with a foil dome to prevent the crust from over-browning. Absolute genius.

This recipe was adapted from Smitten Kitchen.com. The updated pie recipe modifies the baking temperature and cooking time, increases volume of apples (with a link on how to choose pie apples), decreases the thickness of the apple slices, omits the lemon juice and zest, and uses tapioca as the thickener.

The incredible mound of apple filling keeps the finished pie from becoming concave after baking. Beautiful and delicious.

Yield: Serves 8 to 12

For the Filling:

  • 1/2 cup (95 grams) light or dark brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1/4 tsp coarse salt
  • 2 tsp ground cinnnamon
  • freshly grated nutmeg, to taste, or about 1/4 teaspoon ground
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 4 1/4 to 4 1/2 pounds baking apples (I used a combination of several types of apples)
  • 3 T tapioca flour or starch (I used minute tapioca)

For the Crust:

  • 2 1/2 cups (315 grams) flour
  • 1 T (15 grams) granulated sugar
  • 1 tsp coarse salt
  • 2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold
  • 1 egg, lightly beaten, optional
  • coarse or raw sugar for sprinkling, optional

To Serve:

  • vanilla ice cream, optional

Make the Filling:

  1. Combine sugars, salt, and spices in your absolutely largest bowl.
  2. Peel, halve, and core your apples and cut them into thin (scant 1/4-inch) slices, adding them right to the big bowl.
  3. Toss to coat the slices as much as possible. Set aside for 1 to 4 hours at room temperature.

Make the Crust:

  1. Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.
  2. In a large, very wide bowl, whisk together the flour, sugar and salt.
  3. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. (If the butter becomes slightly warm, re-refrigerate until very cold.)
  4. Sprinkle the butter cubes over the flour and begin working them in with a pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly.
  5. When all of the butter pieces are the size of tiny peas — this won’t take long — stop- even if it looks uneven.
  6. Start by drizzling 1/2 cup (120 ml) of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together.
  7. Add an additional 1/4 cup (60 ml) of cold water to bring it together, one tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and use your hands to gather the damp clumps together into one mound, kneading them gently together.
  8. Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk.
  9. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out. (I make my dough a day in advance.)
  10. Once the dough is chilled and ready to go, roll out the first half on a well-floured counter into a 14-inch circle and transfer it to 9-inch standard (not deep-dish) pie plate.
  11. With scissors or kitchen shears, trim overhang to one inch all around. Refrigerate dish and dough until needed.
  12. For a regular pie lid, roll out the second dough half into the same sized circle, transfer it to a large parchment-lined baking sheet and chill this as well until needed. For a lattice or woven pie lid, you can use the same sized circle, or you can just roll it into a rectangle at least 14″ in one direction, and then as long or wide you can get it in the other. Transfer it to a parchment-lined baking sheet and chill this as well until needed. (I made a 10-piece lattice top.)

Do ahead: Dough will keep in the refrigerator for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

To Make the Pie:

  1. Heat the oven to 400°F, preferably on convection.
  2. Stir tapioca starch into the apple pie filling.
  3. Pour filling into prepared bottom crust and use your hands to pack and heap those softened apples as mounded as you can get them, then add a few more.
  4. Pour any juices that have accumulated carefully over apples; do not leave any behind.
  5. Either place your second pie dough round over the filling or cut it into strips to lattice the top.
  6. Trim the top crust or lattice strips to the edge of the pie dish. Fold the overhang from the lower crust over to form a thick rim, and crimp it together with your fingers or a fork to seal it.
  7. Brush top crust with egg, then sprinkle with sugar if desired. If your top crust is in one piece, cut a few vents in it with a sharp knife.
  8. Place a sheet of parchment paper on the large baking sheet for easier cleanup, then transfer your prepared pie onto it.
  9. Bake for 75 minutes, turning once or twice for even color. If your pie is browning too fast, take a large square of foil, mold it over the back of a large bowl into a convex dome, then use that to cover the pie in the oven for the remaining baking time so it doesn’t brown much further. The pie is done when juices are bubbling visibly through the vents or lattice, or when the internal temperature reads 195°F. A tester inserted into the pie shouldn’t hit any overtly crunchy apple pieces. (I added an additional 10 minutes to the baking time t achieve the 195°F internal temperature.)

To Serve: Cool pie for at least one hour at room temperature before cutting into it. However, your filling will not fully thicken until it has fully cooled, ideally in the fridge for a couple hours. You can rewarm slices as you serve them, if desired. Leftovers keep at room temperature for 2 to 3 days, and in the fridge for 1 week. Serve with vanilla ice cream, if desired.

Roasted Carrots with Chimichurri

In addition to serving the Voltaggio brother’s cornbread stuffing last Thanksgiving, I also served this savory-sweet roasted carrot dish from Bryan Voltaggio’s cookbook. I loved that the sauce incorporated the carrot greens and that additional greens were used as a garnish.

The recipe was adapted from Home: Recipes to Cook With Family and Friends by Bryan Voltaggio. I used rainbow carrots and modified the proportions in the sauce. I also found the sauce too coarse to pass through a fine mesh sieve. (I often skip that step anyway!) 😉 It is interesting that his technique is to cut the carrots into bite-sized pieces after they are cooked.

Yield: Serves 6 to 8

For the Roasted Carrots:

  • 2 1/3 lbs (1 kg, about 13 medium carrots) carrots (I used rainbow carrots)
  • 2 T (28g) olive oil
  • 3/4 tsp (1.5g) cinnamon
  • 1 tsp (3g) ground peppercorns, preferably Szechuan
  • 3/4 tsp (4.5g) fine sea salt

For the Chimichurri Sauce:

  • 1.8 to 2 oz carrot greens
  • 2 oz (56g) baby spinach or flat-leaf parsley
  • 1 large garlic clove
  • 2 1/2 T (35g) olive oil
  • 1 T (14g) red wine vinegar
  • 1/2 tsp (3g) fine sea salt
  • small carrot greens, for garnish

To Roast the Carrots:

  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Peel and trim the carrots.
  3. Set a large skillet with a lid over high heat and add the olive oil. When it begins to shimmer, add the carrots and cook, stirring, until they are golden brown and caramelized.
  4. Add the cinnamon, peppercorns, and salt; stir to blend.
  5. Cover and transfer to the oven to cook for 35 minutes, or until the carrots are completely tender.

To Make the Chimichurri Sauce:

  1. Set a large pot of salted water over high heat and bring to a boil.
  2. Prepare an ice bath.
  3. Blanch the carrot greens for 2 to 3 minutes and transfer to the ice bath.
  4. Blanch the baby spinach (or parsley) for 1 minutes and transfer to the ice bath.
  5. Once cool, squeeze out the spinach and carrot greens and put in a blender. (I used a Vitamix.)
  6. Add the garlic, oil, red wine vinegar, and salt and purée until smooth. Set aside.

To Finish the Dish:

  1. Remove the carrots from the oven, cut into bite-sized pieces, and transfer to a serving bowl.
  2. Spoon some of the Chimichurri Sauce over the carrots and garnish with small carrot greens.
  3. Serve family-style with reserved sauce on the side.

Zucchini Bread

As if my CSA zucchini wasn’t enough, my friend brought me more beautiful zucchini from her garden. I made four loaves of this bread (two batches) with a single zucchini! Amazing.

This recipe was adapted from Smitten Kitchen. I incorporated whole wheat flour. As suggested, I used less sugar and also omitted the add-ins. We ate some, shared some, and froze some for later. This loaf improves with time- perfect to make the night before serving it for breakfast. I imagine it would also be delicious lightly toasted and topped with butter.

Yield: 2 loaves or 24 muffins

  • 3 large eggs
  • 1/2 cup unsalted butter
  • 1/2 cup sunflower oil (can also used olive oil or another vegetable oil)
  • 1 1/2 cups granulated sugar (can also used half (or even all) turbinado or half light brown sugar)
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/8 tsp freshly ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp fine sea salt
  • 2 cups grated, packed zucchini, not wrung out (from about 10 oz zucchini)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup chopped walnuts or pecans, optional
  • 1 to 2 cup dried cranberries, raisins, or chocolate chips (or a combination), optional
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Generously grease 2 loaf pans (8×4 or 9×5) with butter and flour or with nonstick spray. Alternatively, grease 24 standard muffin cups or line with paper liners.
  3. Whisk eggs, oil, butter, sugar, and vanilla in the bottom of a large bowl.
  4. Sprinkle cinnamon, nutmeg, baking soda, baking powder, and salt over the wet ingredients and whisk them in well.
  5. Stir in zucchini.
  6. Gently stir in flours, mixing only until incorporated.
  7. Fold in any add-ins, if using.
  8. Divide between prepared pans and bake for 55 to 65 minutes for a loaf, 20 to 25 minutes for muffins, or until a toothpick inserted into the center comes out clean.
  9. Let cool for 10 minutes on a rack before inverting and removing from the pans. The loaves can also cool completely in pans.
  10. Store wrapped in foil at room temperature for up to 5 days. Loaves also freeze well.

Butter Chicken

This version of Indian butter chicken was lusciously creamy and subtly spicy. My entire house smelled like butter while it cooked- wonderful! According to the article, butter chicken was created in the early 20th century as a way to soften leftover tandoori chicken with tomatoes, butter, and cream. Genius.

I served it over brown Basmati rice along with warm naan on the side to soak up all of the sauce. We also had roasted asparagus.

The recipe was adapted from Bon Appétit, contributed by Rick Martinez. I marinated the meat for 3 hours, reduced the number of cardamom pods, and used the fenugreek leaves but omitted the fenugreek seeds.

For the Marinade:

  • ½ cup whole-milk Greek yogurt
  • 4 garlic cloves, grated
  • 1 tablespoon fenugreek leaves, optional
  • 1 tablespoon finely grated ginger
  • 2 teaspoons kosher salt
  • 2 pounds boneless, skinless chicken thighs

For the Sauce and Assembly:

  • ½ cup (1 stick) cultured or unsalted butter, divided
  • 1 3-inch cinnamon stick
  • 3 to 5 green cardamom pods
  • 1 whole clove
  • 2 teaspoons fenugreek seeds, optional
  • 2 medium onions, sliced
  • 2 serrano chiles, split lengthwise (seeded, if desired)
  • Kosher salt
  • 4 garlic cloves, grated
  • 1 tablespoon finely grated ginger
  • 1 tablespoon fenugreek leaves, optional
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • 2 28-ounce cans whole peeled tomatoes
  • ½ cup heavy cream
  • chopped cilantro, Brown basmati rice, and naan, for serving

To Make the Marinade:

  1. Whisk yogurt, garlic, fenugreek leaves, if using, ginger, and salt in a medium bowl.
  2. Add chicken and toss to coat.
  3. Cover and chill at least 1 hour and up to 3 hours.

For the Sauce and to Serve:

  1. Melt 4 T butter in a large wide pot over medium heat.
  2. Cook cinnamon, cardamom pods, clove, and fenugreek seeds, if using, stirring, until slightly darker and fragrant, 1–2 minutes.
  3. Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes.
  4. Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes.
  5. Add fenugreek leaves, if using, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute.
  6. Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute.
  7. Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes.
  8. Discard cinnamon stick (leave other whole spices).
  9. Transfer mixture to a blender and purée until smooth. (I used a Vitamix.)
  10. Cut remaining 4 T butter into pieces. Add butter and cream to blender and purée until creamy; season with salt.
  11. Return sauce to pot and bring to a simmer. Meanwhile, preheat broiler.
  12. Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet.
  13. Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side.
  14. When cool enough to handle, cut into ¾” pieces.
  15. Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
  16. Top chicken and sauce with cilantro. Serve with rice and naan alongside.

Note: Butter chicken can be made 3 days ahead. Let cool; cover and chill.

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