Butter chicken

Ingredients:

• 1.5 pounds (680g) boneless, skinless chicken thighs, cut into chunks
• 1 cup (240ml) plain yogurt
• 2 tablespoons (30ml) lemon juice
• 1 tablespoon (8g) ground cumin
• 1 tablespoon (8g) ground coriander
• 1 teaspoon (2g) ground turmeric
• 2 teaspoons (4g) garam masala
• 2 teaspoons (4g) Kashmiri red chili powder
• Salt to taste
• 3 tablespoons (45g) unsalted butter, divided
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon (15g) fresh ginger, minced
• 1 can (14oz/400g) crushed tomatoes
• 1 cup (240ml) heavy cream
• 2 tablespoons (30g) fresh cilantro, chopped, for garnish

Instructions:

1. In a bowl, mix the yogurt, lemon juice, cumin, coriander, turmeric, garam masala, Kashmiri chili powder, and salt. Add the chicken pieces and coat them well. Marinate for at least 1 hour, preferably overnight in the refrigerator.
2. Heat 1 tablespoon of butter in a large pan over medium heat. Add the marinated chicken pieces and cook until they are lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. In the same pan, add the remaining 2 tablespoons of butter. Add the chopped onion and sauté until golden brown, about 5-6 minutes.
4. Add the minced garlic and ginger to the pan and sauté for an additional 2 minutes until fragrant.
5. Stir in the crushed tomatoes and cook for 10 minutes, allowing the sauce to thicken. Add salt to taste.
6. Reduce the heat to low and slowly stir in the heavy cream, mixing well with the tomato mixture.
7. Return the chicken to the pan and simmer for another 10-15 minutes, or until the chicken is cooked through and tender.
8. Garnish the butter chicken with fresh cilantro before serving.

Notes:

For best results, marinate the chicken overnight to allow the flavors to fully develop. Serve butter chicken with naan or basmati rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the creamy texture.