Restaurant-Style Butter Chicken

Ingredients

• 1.3 lb (600g) boneless chicken thighs, cut into chunks
• 1 tbsp avocado oil
• 2 tbsp butter
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp garam masala
• 1 tsp turmeric
• 1 tsp chilli powder
• 1 can (14 oz / 400g) crushed tomatoes
• 3/4 cup (200ml) heavy cream
• 1 tbsp sugar
• Salt to taste
• Fresh coriander, for serving
• Rice or naan, for serving

Instructions

1. Season chicken with salt, half the garam masala, and turmeric. This blooms the spices on the meat surface and builds layered flavor. Heat oil in a large pan over high heat and brown the chicken on all sides. Remove and set aside.
2. In the same pan, melt butter over medium heat. Add onion and cook for 5 minutes until softened.
3. Add garlic, ginger, remaining garam masala, and chilli powder. Stir for 1 minute until fragrant.
4. Pour in crushed tomatoes and sugar. Simmer for 10 minutes, stirring occasionally.
5. Stir in cream. Return the chicken to the pan and simmer for another 10 minutes until the chicken is cooked through and the sauce has thickened.
6. Taste and adjust salt. Serve over rice or with naan, topped with coriander.

Notes

Use chicken thighs, not breasts. Thighs stay juicy in the sauce. Breasts turn into sad, dry rubber that no amount of cream can save. If you want more heat, add a finely chopped green chilli with the garlic.