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Ingredients
  • subheading: Chicken:
  • 2 pounds boneless, skinless chicken breast halves
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon red (Kashmiri) chile powder
  • 1 cup plain yogurt
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon sunflower or
  • Vegetable oil
  • 1 teaspoon sea salt
  • 2 tablespoons butter, melted
  • subheading: Curry:
  • 4 tablespoons (½ stick) butter
  • 2 whole cloves
  • 4 green cardamom pods
  • 1 black cardamom pod
  • 1 (2-inch) piece cinnamon stick
  • 8 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon fenugreek seeds
  • 1 or 2 red chiles, diced
  • ¼ cup tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon red (Kashmiri) chile powder
  • 3 cups chicken stock
  • 1 teaspoon sea salt
  • 1 tablespoon pure maple syrup
  • 1 tablespoon crushed dried fenugreek leaves (find these at a specialty grocer or online)
  • 1 cup heavy cream
  • 1 tablespoon garam masala
  • subheading: To serve:
  • Heavy cream
  • Fresh cilantro
  • Sliced red chiles
  • Rice or naan
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