Butter Chicken

Ingredients

• • 2 lbs boneless chicken thighs, cut into pieces
• • 1 cup plain yogurt
• • 2 tablespoons lemon juice
• • 2 teaspoons garam masala
• • 1 teaspoon turmeric
• • 1 teaspoon chili powder
• • 2 tablespoons butter
• • 1 tablespoon vegetable oil
• • 1 large onion, finely diced
• • 4 cloves garlic, minced
• • 1 tablespoon fresh ginger, grated
• • 1 can (14 oz) crushed tomatoes
• • 1 cup heavy cream
• • 2 tablespoons honey
• • 1 teaspoon ground cumin
• • 1/2 teaspoon ground coriander
• • Fresh cilantro for garnish
• • Salt to taste

Instructions

1. Step 1: Marinate chicken in yogurt, lemon juice, garam masala, turmeric, and chili powder for at least 1 hour (overnight is best).
2. Step 2: Heat oil in a large skillet over medium-high heat. Cook marinated chicken pieces until browned on all sides, about 5 minutes. Set aside.
3. Step 3: In the same pan, melt butter. Sauté onion until golden, about 5 minutes. Add garlic and ginger, cook 1 minute.
4. Step 4: Add crushed tomatoes, cumin, and coriander. Simmer for 10 minutes, stirring occasionally.
5. Step 5: Blend the sauce until smooth using an immersion blender (or transfer to a blender).
6. Step 6: Return sauce to pan. Stir in heavy cream and honey. Add the browned chicken.
7. Step 7: Simmer on low for 15-20 minutes until chicken is cooked through and sauce is thick and creamy.
8. Step 8: Garnish with fresh cilantro and serve with warm naan bread or basmati rice.