Indian Butter Chicken (Murgh Makhani)

Yield: 4-6 servings

Ingredients

• 4 tbsp unsalted butter
• 1 onion, chopped fine
• 5 garlic cloves, minced
• 4 teaspoons fresh ginger, grated
• 1 serrano chile, minced (leave in the seeds and ribs for spicy)
• 1 tbsp garam masala
• 1 tsp ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1 1/2 cups water
• 1/2 cup tomato paste
• 2 tsp sugar
• 2 tsp salt
• 1 cup heavy cream
• 1 1/2 lbs boneless chicken thighs or breasts
• 1/2 cup Greek yogurt
• 3 tbsp fresh cilantro, chopped

Instructions

Sauce

1. Melt 2 tbsp butter in a large saucepan over medium heat.  Add onion, garlic, ginger, and serrano.  Cook until softened, about 10 minutes.
2. Add garam masala, coriander, cumin, and pepper.  Cook until fragrant, about 3 minutes.
3. Add water and tomato paste, stir until combined.
4. Remove from heat and stir in the cream.  Use an immersion blender to process until smooth.
5. Add remaining 2 tbsp of butter and stir until melted.  Keep warm.

Chicken

1. Prepare a baking sheet by covering in foil and placing a wire rack inside.  Preheat the broiler.
2. Combine yogurt and 1 tsp salt in a bowl.  Coat the chicken and transfer to baking rack.
3. Broil chicken until charred, about 10 minutes per side.  Cook until internal temperature reaches 175 degrees.
4. Remove from oven and let rest for 5 minutes.  Reheat sauce if necessary.
5. Cut chicken into 3/4″ pieces and stir into sauce.
6. Add 2 tbsp cilantro to the sauce, and reserve the rest for garnish.  Serve over rice.