Butter Chicken

• servings: 6 servings
• active time: 5 minutes
• total time: 1 hour 25 minutes

Ingredients

3/4 cup Full-fat Greek yogurt

4 cloves Garlic ((minced))

1 tsp Garam masala

1 tsp Cumin ((optional; or more garam masala))

1 tsp Sea salt

1/2 tsp Ground ginger

1/2 tsp Chili powder

2 lb Chicken thighs

1/4 cup Unsalted butter

1/2 large Onion ((sliced thinly))

2 cloves Garlic ((minced))

1 29-oz can Tomato sauce

1/2 cup Heavy cream

1 tbsp Garam masala

1 tsp Cumin ((optional; or more garam masala))

1 tsp Ground ginger

1 tsp Chili powder

3/4 tsp Sea salt ((to taste))

Cilantro ((optional, for garnish))

Directions

In a large bowl, stir together all the marinade ingredients. Add the chicken thighs, stir to coat, and cover with plastic wrap. Chill for at least an hour, or overnight.

Melt the butter in a large saute pan over medium heat. Add the sliced onions and saute for 8-10 minutes, until soft and browned.

Make a well in the center and add the minced garlic. Saute for about 30 seconds, until fragrant, then stir in with the onions.

Stir in the tomato sauce, heavy cream, garam masala, cumin, ground ginger, chili powder, and sea salt. Adjust salt to taste; other flavors will develop as it cooks afterward.

Remove the chicken from the marinade and use kitchen shears to cut into bite-size pieces. No need to wipe the marinade off the chicken, but leave behind what isn’t stuck to it.

Add the chicken pieces to the pan, nestling them in the sauce in a single layer. Spoon additional sauce over the chicken to cover. Increase heat to high and bring to a simmer, then simmer for 8-10 minutes, stirring every few minutes, until sauce is slightly thickened and chicken is cooked through. Adjust salt to taste if desired.

Nutrition

• Calories: 517.8 kcal
• Total Fat: 39 g
• Saturated Fat: 5 g
• Cholesterol: 21 mg
• Sodium: 1479.7 mg
• Total Carbohydrate: 11.8 g
• Dietary Fiber: 3.2 g
• Total Sugars: 7.5 g
• Protein: 30.8 g