Indian Butter Chicken with Basmati Rice

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
• 1/2 cup plain yogurt
• 2 teaspoons garam masala, divided
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons butter
• 1 small onion, diced
• 3 garlic cloves and 1 tablespoon grated ginger
• 1 can (14 ounces) crushed tomatoes
• 1/2 cup heavy cream
• 1 teaspoon sugar
• 4 cups cooked basmati rice and cilantro, to serve

Steps

1. Toss chicken with yogurt, 1 teaspoon garam masala, cumin, paprika, and a pinch of salt. Let it stand for 15 minutes.
2. Melt 1 tablespoon butter in a large skillet and brown the chicken for 5 to 6 minutes; it does not need to finish cooking yet. Transfer to a plate.
3. Add remaining butter, onion, garlic, and ginger to the skillet. Cook for 4 minutes until soft and fragrant.
4. Add tomatoes, remaining garam masala, sugar, and 1/2 cup water. Simmer for 8 minutes, then blend carefully if a smooth sauce is preferred.
5. Return chicken and any juices, stir in cream, and simmer 6 to 8 minutes until chicken is cooked through and the sauce is velvety.
6. Serve over basmati rice with cilantro.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.