Butter Chicken

Name: Butter Chicken
Total time: 45 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1½ lb boneless chicken thighs, in bite-size pieces; ½ cup plain Greek yogurt; 1 tbsp garam masala, divided; 2-inch piece ginger, grated; 6 garlic cloves, grated; 4 tbsp butter; 1 onion, finely diced; 14 oz crushed tomatoes (half a 28-oz can); 1 cup heavy cream; 1½ cups basmati or jasmine rice; naan, to serve; cilantro; 2 tsp chili powder or paprika; 1 tsp cumin; 1 tsp sugar; salt

DinnerNorth Indian45 minServes 4945 kcal51 g protein

Photo: Yuvraj Singh 97 · CC BY-SA 4.0 · source

Yogurt-marinated chicken thighs charred under the broiler, then simmered in a silky, gently spiced tomato-butter-cream sauce. Better than most takeout.

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Ingredients

1½ lb boneless chicken thighs, in bite-size pieces
½ cup plain Greek yogurt
1 tbsp garam masala, divided
2-inch piece ginger, grated
6 garlic cloves, grated
4 tbsp butter
1 onion, finely diced
14 oz crushed tomatoes (half a 28-oz can)
1 cup heavy cream
1½ cups basmati or jasmine rice
naan, to serve
cilantro

From your pantry: 2 tsp chili powder or paprika, 1 tsp cumin, 1 tsp sugar, salt.

Instructions

Toss the chicken with the yogurt, half the garlic and ginger, 1 tsp garam masala, the chili powder and 1 tsp salt. Marinate 15 minutes or overnight.
Broil the chicken on a foil-lined sheet pan 8 to 10 minutes, until charred at the edges. It will finish in the sauce. Start the rice.
Melt 3 tbsp butter in a deep skillet. Cook the onion until soft and golden, 8 minutes. Add the remaining garlic, ginger, garam masala and the cumin for 1 minute.
Add the tomatoes and sugar and simmer 8 minutes until thick and darker red. Blend smooth if you like it restaurant-silky.
Stir in the cream and the chicken with its juices. Simmer 5 minutes, then finish with the last tbsp butter and salt to taste. Serve with rice, warm naan and cilantro.

Tip: Charring the chicken under the broiler gives the smoky, tandoor-like flavor that makes this taste like a restaurant made it.