Butter Chicken (Murgh Makhani)

Ingredients

• 1.5 pounds boneless skinless chicken thighs, cut into 1.5-inch pieces
• 3/4 cup plain whole-milk yogurt
• 1 tablespoon lemon juice
• 1 tablespoon grated fresh ginger
• 1 tablespoon grated garlic
• 2 teaspoons garam masala, divided
• 1.5 teaspoons kashmiri red chili powder, divided
• 4 tablespoons unsalted butter, divided
• 1 medium yellow onion, finely chopped
• 4 large tomatoes, chopped (about 3 cups)
• 10 raw cashews
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 cup heavy cream
• 1 tablespoon sugar
• 1 teaspoon kosher salt, plus more to taste
• 1 tablespoon chopped fresh cilantro, for garnish

Instructions

1. In a large bowl, whisk together the yogurt, lemon juice, half the ginger, half the garlic, 1 teaspoon garam masala, 3/4 teaspoon chili powder, and 1/2 teaspoon salt.
2. Add the chicken pieces, toss to coat completely, cover, and marinate in the refrigerator for at least 1 hour or up to overnight.
3. Heat a large cast-iron or heavy skillet over high heat until just smoking, add 1 tablespoon butter, and sear the marinated chicken in a single layer for 3 to 4 minutes per side until deeply browned but not cooked through; work in batches so the pan stays hot, then set the chicken aside.
4. In the same skillet, melt 2 tablespoons butter over medium heat and cook the chopped onion for 5 to 6 minutes, stirring often, until soft and golden at the edges.
5. Add the remaining ginger and garlic and cook for 1 minute until fragrant but not browned.
6. Stir in the tomatoes, cashews, cumin, coriander, remaining 3/4 teaspoon chili powder, and 1/2 teaspoon salt; simmer uncovered over medium-low heat for 15 minutes, stirring occasionally, until the tomatoes break down completely.
7. Remove from heat, let cool for 5 minutes, then blend the sauce in a blender until completely smooth (vent the lid to let steam escape) and pass through a coarse strainer back into the pan for a silky texture.
8. Return the pan to medium-low heat, stir in the seared chicken and any accumulated juices, and simmer gently for 10 to 12 minutes, until the chicken reaches an internal temperature of 165 F and the sauce thickens slightly; do not let it boil hard or the cream will separate later.
9. Stir in the heavy cream, sugar, and remaining 1 teaspoon garam masala, and simmer for 2 more minutes on low heat.
10. Finish with the remaining 1 tablespoon butter swirled in off heat, taste and adjust salt, then garnish with chopped cilantro before serving with steamed basmati rice or naan.

Nutrition

Calories	430
Protein	32 g
Fat	29 g
Carbs	12 g
Fiber	2 g
Sodium	640 mg

Estimated per serving