Butter Chicken

Ingredients

• •2 lbs chicken thighs, boneless and skinless, cut into chunks
• •1 cup plain yogurt
• •2 tbsp lemon juice
• •2 tsp ground cumin
• •2 tsp ground coriander
• •2 tsp garam masala
• •1/2 tsp turmeric
• •1/2 tsp chili powder
• •2 tbsp vegetable oil
• •1 large onion, finely chopped
• •4 cloves garlic, minced
• •1 tbsp ginger, grated
• •1 can (14 oz) crushed tomatoes
• •1 cup heavy cream
• •1/4 cup fresh cilantro, chopped (for garnish)
• •Salt to taste
• •Rice or naan bread (for serving)

Instructions

1. 1

   In a large bowl, combine the yogurt, lemon juice, cumin, coriander, garam masala, turmeric, and chili powder. Mix well.

2. 2

   Add the chicken chunks to the marinade and coat well. Cover and refrigerate for at least 30 minutes (or up to overnight).

3. 3

   In a large pan over medium heat, heat the vegetable oil. Add the chopped onion and sauté until golden brown, about 7-8 minutes.

4. 4

   Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

5. 5

   Add the marinated chicken (including marinade) to the pan. Cook until the chicken is browned, about 5-7 minutes.

6. 6

   Pour in the crushed tomatoes, bring to a simmer, and reduce the heat to low. Cook for 20 minutes, stirring occasionally.

7. 7

   After 20 minutes, stir in the heavy cream, and let it simmer for an additional 5-10 minutes until the sauce is thickened.

8. 8

   Season with salt to taste, garnish with fresh cilantro, and serve hot with rice or naan bread.