Indian 45 min

Butter Chicken

Name: Butter Chicken
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 lbs boneless skinless chicken thighs, cut into 2-inch pieces; 1 cup whole milk yogurt; 2 tablespoons lemon juice; 2 teaspoons garam masala, divided; 1 teaspoon turmeric; 1 teaspoon Kashmiri red chili powder; 4 tablespoons unsalted butter, divided; 1 large yellow onion, finely diced; 6 cloves garlic, minced; 2-inch piece fresh ginger, grated; 1 can (28 oz) crushed tomatoes; 1 cup heavy cream; 1 teaspoon sugar; Salt to taste; Fresh cilantro and naan for serving

comfort-foodhigh-protein

Ingredientsfor 2

560

Cal

44g

Protein

18g

Carbs

34g

Fat

12 lbs boneless skinless chicken thighs, cut into 2-inch pieces
21 cup whole milk yogurt
32 tablespoons lemon juice
42 teaspoons garam masala, divided
51 teaspoon turmeric
61 teaspoon Kashmiri red chili powder
74 tablespoons unsalted butter, divided
81 large yellow onion, finely diced
96 cloves garlic, minced
102-inch piece fresh ginger, grated
111 can (28 oz) crushed tomatoes
121 cup heavy cream
131 teaspoon sugar
14Salt to taste
15Fresh cilantro and naan for serving

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Instructions

1
In a large bowl, combine yogurt, lemon juice, 1 teaspoon garam masala, turmeric, and chili powder. Add chicken pieces and toss until evenly coated. Marinate at least 30 minutes at room temperature or up to overnight in the fridge.
2
Heat 2 tablespoons butter in a large heavy pan over high heat until it foams. Add chicken in a single layer (work in batches if needed) and cook without moving for 3–4 minutes until charred in spots. Flip and cook another 2 minutes. Remove and set aside.
3
In the same pan over medium heat, melt remaining 2 tablespoons butter. Add onion and cook, stirring occasionally, for 8–10 minutes until deeply golden and soft. Add garlic and ginger, cook 2 minutes more until fragrant.
4
Add crushed tomatoes, remaining 1 teaspoon garam masala, and sugar. Bring to a simmer and cook for 15 minutes until sauce darkens and thickens. Use an immersion blender to purée until completely smooth.
5
Return chicken to the pan. Stir in heavy cream. Simmer gently on low heat for 10–12 minutes until chicken is cooked through and sauce coats it thickly. Season with salt. Serve over basmati rice with warm naan, garnished with fresh cilantro.