Butter Chicken

Ingredients

Chicken:

• 1 cup(240g) full-fat yogurt
• 1 Tbsp (15g) garam masala
• 1 Tbsp (15g) kosher salt
• 1 ½ lbs (680g) boneless, skinless chicken thighs

Curry:

• 2 Tbsp (30g) vegetable oil
• 1 yellow onion, diced
• 2-inch knob of ginger, finely diced
• 6 cloves of sliced garlic
• Salt and pepper to taste
• 2 tsp (8g) paprika
• 2 tsp (9g) ground cumin
• 1 Tbsp (14g) garam masala
• 1 ½ tsp (6g) turmeric powder *optional
• 14oz crushed tomatoes
• ⅔ cup (160ml) water
• 1 cup (240ml) heavy cream
• 2 Tbsp (28g) unsalted butter
• Steamed rice
• Fresh cilantro

Instructions

1. In a medium bowl, whisk together yogurt, garam masala, and salt.
2. Toss with sliced chicken thighs until fully coated. Cover and marinate for 30 minutes or overnight.
3. In a large pan, heat vegetable oil over medium-high heat until shimmering hot.
4. Add chicken in batches and sear 2-3 minutes on each side. Set to side once done.
5. Lower the same pan to medium heat, add a touch of more oil along with diced onions, diced ginger, sliced garlic, and season to taste with salt and pepper. Mix and stir, sauteing for 2-3 minutes or until softened.
6. Add in spices (turmeric powder optional) and stir together until spices have toasted for 1-2 minutes.
7. After toasting, add in crushed tomatoes and water then stir until incorporated over medium heat. Let simmer for 5-8 minutes until the sauce has reduced.
8. Once reduced, add chicken back to the pan mixing into the sauce and let simmer for 3-5 minutes.
9. Add in heavy cream stirring until thickened and incorporated. Bring up to a light simmer before reducing heat to low and simmering for no longer than 3-4 minutes. Stir often.
10. Turn off the heat and continuously stir in unsalted butter until melted. Season to taste with salt.
11. Plate in a shallow bowl with steam rice and topped with cilantro.