butter chicken

• servings: 4
• total time: 45 min

Ingredients

chicken marinade:

28oz boneless/skinless chicken thighs or breast cut into bite sized pieces

1/2 cup plain yogurt

1 1/2 tbsp minced garlic

1 tbsp minced ginger

2 tsp garam masala

1 tsp turmeric

1 tsp ground cumin

1 tsp red chili powder

1 tsp salt

sauce:

2 tbsp avocado oil

2 tbsp ghee (or 1 tbsp butter + 1 tbsp oil)

1 large onion, chopped

1 1/2 tbsp garlic, minced

1 tbsp ginger, minced

1 1/2 tsp ground cumin

1 1/2 tsp garam masala

1 tsp ground coriander

14oz crushed tomatoes

1 tsp red chili powder (or to taste)

1 1/4 tsp salt

1 cup heavy cream

1 tbsp sugar

1/2 tsp kasoori methi

Directions

in a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for an hour (or overnight)

heat oil in a large skillet or pot over medium-high heat. when sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. fry until browned for only 3 minutes on each side. set aside and keep warm. (You will finish cooking the chicken in the sauce)

heat butter/oil or ghee in the same pan. fry the onions until they start to sweat

add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. cook for about 20 seconds until fragrant

add crushed tomatoes, chili powder and salt. let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color

remove from heat, scoop mixture into a blender and blend until smooth (might need to add a tbsp or 2 of water)

pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi through the sauce. add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling

garnish with chopped cilantro

Notes

-healthier to use ghee

-serve with naan bread and basmati rice