Butter Chicken

Serves 4

Marinade

½ cup plain greek yogurt

1 clove garlic, grated

1 teaspoon ground ginger

2 teaspoons garam masala

1 teaspoon ground turmeric

1 teaspoon ground cumin

½ teaspoon sweet paprika

½ teaspoon chili powder

½ teaspoon salt

1 ¼ - 1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces

Combine all of the marinade ingredients with the chicken. Cover and let sit for at least 30 minutes.

About 4 tablespoons ghee

1 large onion, thinly sliced

2 inch piece ginger, roughly chopped

2 cloves garlic, roughly chopped

1 ½ teaspoons ground cumin

1 ½ teaspoons garam masala

1 teaspoon whole coriander seeds

½ teaspoon sweet paprika

½ teaspoon chili powder

½ teaspoon dried fenugreek leaves (kasoori methi)

14 oz can crushed tomatoes

1 tablespoon brown sugar

1 ¼ cup heavy cream

Serving

Chopped cilantro

Naan 

Steamed basmati rice

In a medium heavy bottom pot over medium-high heat, add a couple tablespoons of ghee and cook the marinated chicken until browned. Remove from the pot and set aside. 

Add the onions and a few more tablespoons ghee and saute until onions are soft and a little brown. Add in the ginger, garlic, and spices. Saute another minute or so until very fragrant. Deglaze the pot with the crushed tomatoes (along with a bit of water needed to rinse out the leftover crushed tomato stuck to the sides of the tin), scraping the bottom to remove any brown bits. Turn the heat to medium-low, cover and simmer for about 10 minutes until saucy. 

Return the chicken back to the pot along with the heavy cream and brown sugar. Cover and simmer for another 10 minutes until everything is cooked through. Adjust the seasoning as needed and serve over rice with a sprinkle of cilantro and naan for dipping.