indian butter chicken

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tbsp lemon juice
• 1/2 cup plain yogurt
• Fresh cilantro, chopped, for garnish
• Salt to taste

Instructions

1. In a large skillet or Dutch oven, heat vegetable oil over medium-high heat.
2. Add the chicken and cook until browned on all sides. Remove chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and cook until softened, about 5-7 minutes.
4. Add the minced garlic and grated ginger and cook for another minute until fragrant.
5. Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 30 seconds, stirring constantly, until fragrant.
6. Pour in the crushed tomatoes and bring to a simmer. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally.
7. Stir in the heavy cream and butter. Return the chicken to the skillet and simmer for another 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Stir in the lemon juice and yogurt. Season with salt to taste.
9. Garnish with fresh cilantro before serving.

Notes

• For a richer flavor, marinate the chicken in yogurt with spices for at least 30 minutes before cooking.
• Serve with naan bread or basmati rice.
• To prevent the sauce from sticking to the bottom of the pan, deglaze the pan with a little water after cooking the onions and spices.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.