Ingredients for Group A: 2 boneless chicken thighs, 1 small piece of ginger, 2 cloves of garlic, 5g of butter, 1 tbsp of cooking oil, ? tbsp of Kashmiri chili powder, ? tbsp of sea salt

Ingredients for Group B: 100ml of light cream, 60g of butter, 1 tbsp of yogurt, ? tbsp of sea salt, ? an onion, 2 tomatoes, 1 tbsp of fenugreek leaves, ? tbsp of masala powder, 1 sugar small burnt, cashew nuts 10g

First, scrape the skin off the ginger and rub it into a puree, and crush the garlic into a puree and set aside.

Clean the chicken thigh meat, absorb the water with kitchen paper and cut it into bite-size pieces. Mix the ginger and garlic puree well, put half of it into the chicken, add the chili powder, scrub well with your hands and set aside to marinate for 10 minutes.

Next, cut the onions into any shape as they will be stirred together later. Then blanch the tomatoes in boiling water for a few minutes, tear off the skin, remove the pips and cut them into any shape as well.

Heat a pan and add the cooking oil, then put the butter in it, and when the butter is all foamy, add the chicken thighs and sauté until browned, then fish out the chicken and set aside.

Next, put the other half of the ginger-garlic paste left over from earlier and saute it, add the onions and saute them until soft, then add the tomatoes and 100ml of water, put the fenugreek leaves, masala powder, salt and cashews in it, and mix them well together.

Cook until the tomatoes are soft, add the sugar, butter, light cream, light cream can be added or not, the flavor is equally delicious. Then, whisk it with a food mixer to a foamy consistency

Next, put the chicken thighs and yogurt in, cover and turn the heat to medium-low to cook for 15 minutes.

This makes a super rich and satisfying butter chicken curry. Pour the piping hot soup over rice, cover with chunks of meat and sprinkle some fenugreek leaves for a super delicious meal.