Butter Chicken

By Leite's Culinaria

Ingredients

1 tablespoon mild vegetable oil or butter
2 medium (14 oz) onions (chopped)
2 teaspoons garlic (minced)
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 1/2 teaspoons ground coriander
1 teaspoon chili powder (plus more to taste)
2 teaspoons fresh ginger (peeled and minced)
1 1/2 tablespoons ground garam masala
1 teaspoon sea salt (plus more if needed)
2 1/2 pounds skinless, boneless chicken thighs (cut into 2-inch (5 cm) pieces)
1 can (8 ounce) tomato sauce
1 tablespoon ketchup
1 tablespoon dried fenugreek leaves (kasurimethi)
3/4 cup heavy cream
1 tablespoon (1/2 oz) unsalted butter (for garnish)
Chopped fresh cilantro leaves (for garnish)

Prep Time45mins
Cook Time25mins
Servings4

Instructions

In a kadai or wok over medium heat, warm the oil. Add onions and garlic and sauté until onion is translucent, 4 to 5 minutes. Stir in turmeric, cumin, coriander, and chili powder. Sauté for a minute or so. If you notice the spices sticking to the bottom of the pan, sprinkle in a little bit of water.

Stir in ginger, garam masala, and salt and sauté for about 30 seconds. Fold in chicken, cook for 1 minute, then add tomato sauce and ketchup, stirring to combine well. Cook, covered, over low heat for 2 to 3 minutes, stirring occasionally.

Add dried fenugreek leaves and continue cooking, covered, until chicken is fully cooked, 10 to 12 minutes. TESTER TIP: If the sauce seems too thick while cooking, drizzle in a tablespoon or two of water to thin it out.

Gently mix in heavy cream until well distributed. Simmer for 1 minute, then remove from heat. Taste and adjust seasoning, adding more chili powder or salt, if desired.

Garnish with a pat of butter and cilantro leaves. Serve warm.