More comforting than your favorite fuzzy blanket
Chopped cilantro, steamed basmati rice, and naan Whisk yogurt, garlic, fenugreek leaves, if using, ginger, and salt in a medium bowl. Add chicken and toss to coat. Cover and chill at least 1 hour and up to 3.Melt 4 Tbsp. butter in a large wide pot over medium heat. Cook cinnamon, cardamom pods, clove, and fenugreek seeds, if using, stirring, until slightly darker and fragrant, 1–2 minutes.
Transfer mixture to a blender and purée until smooth. Cut remaining 4 Tbsp. butter into pieces. Add butter and cream to blender and purée until creamy; season with salt. Return sauce to pot and bring to a simmer. Meanwhile, preheat broiler. Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet. Broil until chicken starts to brown in spots , 7–8 minutes per side. When cool enough to handle, cut into ¾" pieces. Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.Butter chicken can be made 3 days ahead. Let cool; cover and chill.
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