Butter Chicken

Ingredients

• 500 g boneless chicken thighs, cut into chunks
• 3 tbsp butter
• 400 g tomato puree
• 150 ml heavy cream
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp garam masala
• 1 tsp paprika
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped(optional)
• 300 g cooked basmati rice, for serving

Instructions

1. 1

   Season the chicken chunks with salt, 1 tsp garam masala, and paprika. Let sit while you prep the rest (5 minutes).

2. 2

   Melt 1 tbsp butter in a large skillet over medium-high heat. Sear the chicken until browned on all sides, about 5-6 minutes. Remove and set aside.

3. 3

   Reduce heat to medium and melt remaining butter. Sauté garlic and ginger for 1 minute until fragrant.

4. 4

   Stir in tomato puree, remaining garam masala, and sugar. Simmer 10 minutes until slightly thickened and darker in color.

5. 5

   Return chicken to the pan, pour in the cream, and simmer gently for 10-12 minutes until the chicken is cooked through and the sauce is silky.

6. 6

   Season with salt to taste, garnish with cilantro, and serve hot over basmati rice.