Butter Chicken

• 1 1/2 lb Boneless chicken thighscut into bite-size pieces
• 1/2 cup Plain yogurt
• 2 tsp Garam masaladivided
• 1 tbsp Gingergrated
• 4 cloves Garlicminced
• 3 tbsp Butter
• 1 medium Yellow onionfinely chopped
• 1 1/2 cups Tomato puree
• 3/4 cup Heavy cream
• 1 tsp Kasuri methioptional dried fenugreek leaves

Equipment

• Mixing bowl
• Large skillet or Dutch oven
• Instant-read thermometer

Instructions

1. 1

   Mix chicken with yogurt, 1 tsp garam masala, ginger, garlic, and salt. Marinate for 30 minutes.

   ⏱ 30 min

2. 2

   Melt 1 tbsp butter in a large skillet and brown the chicken in batches. It does not need to cook through yet.

   ⏱ 8 min

3. 3

   Add remaining butter and onion. Cook until the onion is soft and lightly golden.

   ⏱ 7 min

4. 4

   Stir in tomato puree and remaining garam masala. Simmer until the sauce darkens slightly.

   ⏱ 10 min

5. 5

   Return chicken to the pan and simmer until it reaches 165 F.

   ⏱ 8 min

6. 6

   Stir in cream and kasuri methi if using. Simmer gently for 2 minutes and adjust salt.

   ⏱ 2 min