Butter Chicken Curry

local_grocery_store Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup Greek yogurt, plain
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 3 tbsp ghee
• 1 onion, finely chopped
• 3 tbsp tomato paste
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• 1 tsp turmeric, ground
• 1 tsp paprika, smoked
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1/2 cup heavy cream
• 1/4 cup fresh cilantro, chopped

restaurant_menu Method

1. 1.In a large bowl, whisk together the yogurt, garlic, ginger, and a pinch of salt. Add the chicken and stir to coat. Cover and refrigerate for at least 1 hour, or up to overnight.
2. 2.In a large skillet, heat the ghee over medium-high heat. Add the onion and cook until softened and lightly browned, about 5 minutes. Add the tomato paste, cumin, coriander, turmeric, paprika, cayenne pepper, salt, and black pepper, and cook for 1-2 minutes, until fragrant.
3. 3.Add the chicken and its marinade to the skillet and stir to combine. Reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly. Stir in the cream and cilantro and cook for 1-2 minutes more, until heated through.
4. 4.Serve hot, with rice and naan bread.

lightbulb_outline Tips

• chevron_rightFor a spicier curry, increase the amount of cayenne pepper or add a chopped fresh chili pepper.
• chevron_rightIf you don't have ghee, you can use butter or vegetable oil instead.
• chevron_rightIf you're short on time, you can skip the marinating step and just season the chicken with the spices before cooking.