Butter Chicken

• Cut chicken thighs into 1-in pieces

Ingredients

• 1/2 cup plain whole-milk yogurt
• 1 Tbs lemon juice
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp salt
• 1 1/2 lb boneless skinless chicken thighs, in 1-in pieces
• 1 Tbs vegetable oil
• 3 Tbs butter
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 Tbs fresh ginger, grated
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp chili powder or paprika
• 1 can (15 oz) tomato puree
• 1 tsp sugar
• 1/2 tsp salt
• 3/4 cup heavy cream
• 2 Tbs fresh cilantro, chopped
• 4 cups hot cooked basmati rice

Steps

1. stir together: plain whole-milk yogurt, lemon juice, garam masala, ground cumin, salt
2. coat, marinate 30 min: step 1, boneless skinless chicken thighs
3. sear over medium-high until browned 2 to 3 min per side, set aside: step 2, vegetable oil
4. cook in same pan over medium until soft 5 min: butter, onion
5. stir until fragrant 1 min: step 4, garlic, fresh ginger, garam masala, ground coriander, chili powder or paprika
6. simmer 10 min: step 5, tomato puree, sugar, salt
7. stir in: step 6, heavy cream
8. add chicken, simmer until 165°F inside 8 to 10 min: step 3, step 7
9. garnish, serve over rice: step 8, fresh cilantro, hot cooked basmati rice