Butter Chicken (Murgh Makhani)

For the chicken and the marinade

• 1 lb boneless chicken thighs , cut into pieces
• 1 (2 inches / 5 cm) piece ginger , grated
• 3 cloves garlic , crushed
• ½ cup dahi (Greek yogurt)
• 1 lime , squeezed
• 1 teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• 1 teaspoon Cashmere hot pepper powder
• 1 teaspoon ground cumin
• A few saffron strands
• salt
• white pepper

For the sauce

• 5 tablespoons ghee (clarified butter), divided
• 2 tablespoons vegetable oil
• 1 onion , thinly sliced
• 2 cloves garlic , crushed
• 1 (2 inches / 5 cm) piece  ginger , grated
• 1 (12 oz / 400 ml) can crushed tomatoes
• 1 teaspoon Cashmere hot pepper powder
• 1 tablespoon ground coriander
• 2 cloves
• 1 tablespoon ground cumin
• 1 teaspoon garam masala
• ½ teaspoon ground turmeric
• ½ teaspoon dried fenugreek leaves (kasuri methi)
• 2 tablespoons finely chopped cilantro
• 1 tablespoon cashew paste
• ½ cup heavy cream

Equipment

• Dutch oven
• blender
• Colander