Butter Chicken

Ingredients

• 1½ lb boneless, skinless chicken thighs
• ½ cup plain yogurt
• 1 tbsp ginger, grated
• 2 clove garlic, minced
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp chili powder
• ½ tsp salt
• 4 tbsp unsalted butter
• 1 medium onion, chopped
• 15 oz canned crushed tomatoes
• ½ cup heavy cream
• 1 tsp sugar
• 2 tbsp fresh cilantro, chopped (optional)

Steps

1. Cut chicken thighs into 1-inch pieces. In a bowl, combine chicken with yogurt, grated ginger, minced garlic, garam masala, turmeric, chili powder, and salt. Marinate for at least 20 minutes, or up to 4 hours in the refrigerator.
2. Melt 2 tablespoons of butter in a large skillet or pot over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
3. Add the remaining 2 tablespoons of butter to the same skillet. Add chopped onion and cook until softened and translucent, about 5 minutes.
4. Stir in the crushed tomatoes and sugar. Bring to a simmer, then reduce heat to medium-low and cook for 10 minutes, stirring occasionally.
5. Return the browned chicken to the skillet. Stir in the heavy cream. Simmer for another 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Taste and adjust seasoning if needed. Garnish with fresh cilantro, if desired, before serving.