Written by Robert J. Matthews
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces 1 cup plain yogurt 2 tablespoons ginger-garlic paste 1 teaspoon turmeric powder 1 teaspoon chili powder
1 teaspoon ground coriander 1 teaspoon cumin Salt, to taste 3 tablespoons ghee (clarified butter) 1 large onion, finely chopped 1 cup tomato puree
In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, chili powder, ground coriander, cumin, and salt.
Heat 2 tablespoons of ghee in a large pan over medium heat. Add the marinated chicken and cook until browned on all sides. Set aside.
In the same pan, add another tablespoon of ghee. Sauté the chopped onions until golden brown.
Return the cooked chicken to the pan, stirring it into the sauce. Pour in the heavy cream, stirring continuously to blend the ingredients.
Sprinkle garam masala over the Butter Chicken, giving it a final burst of flavor. Adjust salt and spice levels to your preference.
Garnish the Butter Chicken with fresh cilantro. Serve hot over a bed of steamed basmati rice or with warm naan bread.