butter chicken

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• 1 cup heavy cream
• 2 tbsp butter, unsalted
• 1/4 cup chopped fresh cilantro, for garnish
• Salt to taste

Instructions

1. In a large pot or Dutch oven, heat vegetable oil over medium heat.
2. Add the chicken and cook until browned on all sides. Remove chicken and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
4. Add the minced garlic and grated ginger and cook for 1 minute more.
5. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly.
6. Pour in the crushed tomatoes, garam masala, turmeric powder, chili powder, and cayenne pepper (if using). Bring to a simmer.
7. Return the chicken to the pot and cover. Reduce heat to low and simmer for 20-25 minutes, or until the chicken is cooked through.
8. Stir in the heavy cream and butter. Heat through gently (do not boil).
9. Season with salt to taste.
10. Garnish with chopped fresh cilantro before serving.

Notes

• For a smoother sauce, you can blend half the sauce with an immersion blender before adding the cream.
• Serve with basmati rice or naan bread.
• To keep the sauce creamy, do not boil after adding the cream.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.