Butter Chicken (Murgh Makhani)

For the chicken and the marinade

• 1 lb chicken thigh cut into pieces, boneless
• 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 hot pepper powder Cashmere variety
• 1 teaspoon cumin ground
• 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 hot pepper powder Cashmere variety
• 1 tablespoon ground coriander
• 2 cloves
• 1 tablespoon cumin ground
• 1 teaspoon garam masala
• ½ teaspoon Turmeric ground
• ½ teaspoon fenugreek leaves kasuri methi, dried
• 2 tablespoons cilantro finely chopped
• 1 tablespoon cashew paste
• ½ cup heavy cream

Equipment

• Dutch oven
• blender
• Colander