Butter Chicken

Get out of your comfort zone and cook something new. Even if it is a food you’ve never had before. Explore a little and learn about other cultures through food.

Ingredients
Chicken:
1 cup yogurt
1 Tbsp garam masala
1 Tbsp kosher salt
1.5 lbs boneless, skinless chicken thighs

Butter Chicken Curry:
2 Tbsp oil
1 yellow onion, diced
2-inch knob of ginger, finely diced
6 cloves of sliced garlic
Salt and pepper to taste
2 tsp paprika
2 tsp ground cumin
1 Tbsp garam masala
1 1/2 tsp turmeric powder *optional
14oz crushed tomatoes
2/3 cup chicken stock
1 cup heavy cream
2 Tbsp 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 salt and pepper. Sauté for 2-3 minutes or until softened.Add in spices and stir together until spices have toasted for 1-2 minutes. Stir in crushed tomatoes and chicken stock. Let simmer for 5-8 minutes until the sauce has 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. Check seasoning.

Serve with rice and fresh cilantro.