Butter Chicken

Note: Can replace the Garam Masala seasoning with regular curry powder. The better the curry powder the better the curry!

Prep

1. Dice onion, fine as possible
2. Dice Garlic (I use the jarred garlic)
3. Dice Ginger (I use the jarred ginger)
4. Cut chicken thighs into bite size pieces
5. Do the chicken last to save time cleaning cutting board!

Chicken Prep

1. Combine Chicken, 1 Tbsp of salt, and 1 Tbsp garam masala seasoning with yogurt in a bowl
2. Marinate for an hour or overnight in the fridge

Curry

1. Sear the chicken in a deep pan in vegetable oil for 2-3 minutes on each side. The chicken does not need to be cooked completely it will cook in the sauce later!
2. Remove chicken, add a bit more oil
3. Add onion, garlic and ginger and cook until soft (2-3 minutes)
4. I add the garlic and ginger after the onion to avoid burning it
5. Stir in garam masala, paprika and cumin to toast spices (1-2 minutes)
6. Add in crushed tomatoes and water, stir and let simmer until reduced (7-10) minutes
7. Add chicken back into the pan and let simmer for another 5 minutes
8. On low heat stir in the heavy cream a bit at a time, stirring continuously
9. Simmer for another 5 minutes
10. Turn off heat and stir in butter, stirring continuously until melted and incorporated
11. Season to taste with salt and pepper

Pairs well with Cilantro Rice and Naan Bread!