Butter Chicken

Ingredients

• 2 lb s boneless skinless chicken thighs, cut into chunks
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 3 tbsp butter
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 2 tbsp honey
• 1 tsp fenugreek leaves (kasoori methi), crushed
• fresh cilantro, for garnish
• basmati rice or naan, for serving

Steps

1. 1

   Marinate chicken in yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt for at least 30 minutes.

2. 2

   Melt butter in a large deep skillet over medium-high heat. Add chicken pieces and sear until browned on all sides, about 5 minutes. Remove and set aside.

3. 3

   In the same pan, add onion and cook until softened, about 4 minutes. Add garlic and ginger, cook 1 minute.

4. 4

   Stir in crushed tomatoes and simmer for 10 minutes, stirring occasionally.

5. 5

   Blend the sauce with an immersion blender until smooth (or transfer to a blender and return to pan).

6. 6

   Stir in heavy cream, honey, and fenugreek leaves. Return chicken to the sauce.

7. 7

   Simmer on low for 15 minutes until chicken is cooked through and sauce has thickened.

8. 8

   Garnish with cilantro and serve with basmati rice or warm naan.