Butter Chicken

Ingredients (Marinade)

• 1.5-1.75 lb of bite-size boneless and skinless chicken thighs
• 1/2 cup Plain Yogurt
• 1.5 Tbsp Minced Garlic/Garlic Powder
• 1 Tbsp Minced Ginger/Ginger Powder
• 2 tsp Garam Masala
• 1 tsp Turmeric
• 1 tsp Ground Cumin
• 1 tsp Red Chili Powder
• 1 tsp Salt

Ingredients (Sauce)

• 2 Tbsp Olive Oil
• 2-3 Tbsp Butter
• 1 Large Onion (Diced)
• 1.5 Tbsp Minced Garlic/Garlic Powder
• 1 Tbsp Miced Ginger/Ginger Powder
• 1.5 tsp Ground Cumin
• 1.5 tsp Garam Masala
• 1 tsp Ground Coriander
• 14 oz Crushed Tomatoes
• 1 tsp Red Chili Powder
• 1.25 tsp Salt
• 1 cup Heavy Cream
• 1 Tbsp Sugar
• (Optional) Dried Fenugreek Leaves

Method

1. In a large mixing bowl, combine chicken with marinade ingredients and let sit for at least 4 hours in the fridge.
2. When the chicken is thoroughly marinated, take it out of the fridge the set aside. In a skillet, heat olive oil at medium-high heat, and add the chicken. When the chicken appears cooked/browned on the surface, take out and set aside.
3. Heat butter in the same skillet and add onions until they start to sweat.
4. Add garlic (powder) and ginger (powder) and saute until fragrant. Then add ground coriander, cumin and garam masala, and cook until fragrant.
5. Add crushed tomatoes, chili powder and salt. Let simmer and stir until the sauce thickens and turns deep brown red.
6. (Optional) Remove the sauce from heat and scoop the mixture into a blender to blend until smooth. Add water if needed to make blending easier. Pour pureed sauce back in the pan after blending.
7. Stir heavy cream and sugar (and fenugreek leaves) into the sauce.
8. Add the chickens with its juice back into the pan with sauce and cook for an additional 10 minutes until chicken is cooked through and the sauce is thick.
9. Garnish and serve with rice and garlic butter Naan bread.