Butter Chicken

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1 cup (240g) full-fat yogurt

1 Tbsp (15g) garam masala

1 Tbsp (15g) kosher salt

1 1/2 lbs (680g) boneless, skinless chicken thighs

2 Tbsp (30g) vegetable oil

1 yellow onion, diced

2-inch knob of ginger, finely diced

6 cloves of sliced garlic

Salt and pepper to taste

2 tsp (8g) paprika

2 tsp (9g) ground cumin

1 Tbsp (14g) garam masala

1 1/2 tsp (6g) turmeric powder *optional

14oz crushed tomatoes

2/3 cup (160ml) water

1 cup (240ml) heavy cream

2 Tbsp (28g) unsalted butter

Steamed rice

Fresh cilantro

Instructions

In a medium bowl, whisk together yogurt, garam masala, and salt.

Toss with sliced chicken thighs until fully coated. Cover and marinate for 30 minutes or overnight.

In a large pan, heat vegetable oil over medium-high heat until shimmering hot.

Add chicken in batches and sear 2-3 minutes on each side. Set to side once done.

Lower the same pan to medium heat, add a touch of more oil along with diced onions, diced ginger, sliced garlic, and season to taste with salt and pepper. Mix and stir, sauteing for 2-3 minutes or until softened.

Add in spices (turmeric powder optional) and stir together until spices have toasted for 1-2 minutes.

After toasting, add in crushed tomatoes and water then stir until incorporated over medium heat. Let simmer for 5-8 minutes until the sauce has reduced.

Once reduced, add chicken back to the pan mixing into the sauce and let simmer for 3-5 minutes.

Add in heavy cream stirring until thickened and incorporated. Bring up to a light simmer before reducing heat to low and simmering for no longer than 3-4 minutes. Stir often.

Turn off the heat and continuously stir in unsalted butter until melted. Season to taste with salt.

Plate in a shallow bowl with steam rice and topped with cilantro.