Marinate the chicken
In a bowl, combine the ginger, garlic, turmeric, garam masala, chili powder, cumin, and salt. Rub the mixture all over the chicken thighs and marinate for at least 2 hours or overnight.
Sear the chicken
Preheat the oven to 400°F. Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the marinated chicken and sear for 3 to 4 minutes per side, until lightly caramelized. Remove the chicken from the pan and set aside.
Build the sauce
Lower the heat and add the butter to the same pan. Once melted, stir in the cardamom, garam masala, cumin powder, and coriander powder. Cook briefly until fragrant to bloom the spices.
Simmer the sauce
Add the Cravings Creamy Tomato Sauce, fenugreek leaves, sugar, and heavy cream. Stir and bring to a gentle simmer.
Bake the butter chicken
Return the chicken thighs to the pan, nestling them into the sauce. Transfer the pan to the oven and bake uncovered for 30 minutes, basting once to keep the chicken moist.
Finish and serve
Remove from the oven and garnish with cilantro, sliced jalapeños, and a drizzle of cream. Serve hot with paratha, naan, pita, or rice.
