Ingredients :
- 1/2 cup plain yogurt
- 1-1/2 tablespoons minced garlic
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 pounds boneless skinless chicken thighs, cut into 1-in. pieces
- 2 tablespoons olive oil
- 2 tablespoons ghee
- 1 medium onion, finely chopped
- 1-1/2 tablespoons minced garlic
- 1 tablespoon minced fresh gingerroot
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 can crushed tomatoes
- 1 teaspoon chili powder
- 1-1/4 teaspoons salt
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- 1/2 teaspoon ground fenugreek, optional
- Hot cooked basmati rice, fresh cilantro and naan, for serving
Directions :
- In a large bowl, mix together yogurt, garlic, ginger, lemon, spices and salt until well-combined. Add chicken; stir well to coat. Cover; refrigerate at least 30 minutes.
- Heat oil in a large skillet over medium heat. Add chicken; sear 2-3 minutes on each side. Transfer chicken to a plate; set aside.
- Heat ghee in same skillet over medium heat. Add onion; cook 3-4 minutes, scraping up brown bits from the pan as it cooks. Add garlic and ginger; cook 1 minute. Add cumin, garam masala, coriander; cook another minute. Add tomatoes, chili powder and salt; simmer 10-15 minutes over medium-low heat until sauce thickens and has a deep red color.
- Add chicken back to skillet; also add cream, sugar and fenugreek, if desired. Stir mixture to combine; simmer 8-10 minutes or until chicken is cooked through. If sauce is too thick, add a few tablespoons water.
- Serve butter chicken with hot cooked basmati rice, cilantro and naan.
