Butter Chicken (Murgh Makhani)

Ingredients

• •1 lb boneless, skinless chicken thighs, cut into 1½-inch pieces
• •½ cup whole-milk yogurt
• •1 tsp garam masala
• •1 tsp ground cumin
• •1 tsp ground coriander
• •½ tsp turmeric
• •1 tsp Kashmiri chili powder (or mild paprika with a pinch of cayenne)
• •1 tsp kosher salt, divided
• •2 tbsp neutral oil, divided
• •2 tbsp unsalted butter
• •1 medium yellow onion, finely diced
• •4 cloves garlic, minced
• •1 tsp fresh ginger, grated
• •1 can (14 oz) crushed tomatoes
• •1 tsp sugar
• •½ cup heavy cream
• •1 tbsp unsalted butter (finishing)
• •2 tbsp fresh cilantro, roughly chopped
• •as needed basmati rice or warm naan, for serving

Instructions

1. 1.In a bowl, combine the yogurt, garam masala, cumin, coriander, turmeric, Kashmiri chili powder, and ½ tsp salt. Add the chicken pieces and toss to coat. Let marinate at room temperature for at least 10 minutes while you prep the sauce ingredients.
2. 2.Heat 1 tbsp oil in a large skillet or wide saucepan over medium-high heat. Remove the chicken from the marinade (letting excess drip off) and sear in a single layer for about 3 minutes per side, until lightly charred. The chicken does not need to be fully cooked through. Transfer to a plate and set aside.
3. 3.Reduce heat to medium. Add the remaining 1 tbsp oil and the 2 tbsp butter to the same pan. Once the butter is melted, add the diced onion and cook, stirring occasionally, for 6–8 minutes until softened and golden.
4. 4.Add the minced garlic and grated ginger and cook for 1 minute, stirring constantly, until fragrant.
5. 5.Pour in the crushed tomatoes, add the sugar and remaining ½ tsp salt, and stir to combine. Simmer for 8–10 minutes, stirring occasionally, until the sauce darkens slightly and the oil begins to separate at the edges.
6. 6.Use an immersion blender (or transfer carefully to a blender) to purée the sauce until smooth. Return to the pan over medium-low heat.
7. 7.Stir in the heavy cream and nestle the seared chicken pieces into the sauce. Simmer gently for 8–10 minutes, until the chicken is cooked through and the sauce is thick and glossy.
8. 8.Remove from heat and swirl in the 1 tbsp finishing butter until melted.
9. 9.Taste and adjust salt. Scatter the chopped cilantro over the top and serve immediately with basmati rice or warm naan.