Butter chicken

Ingredients

• 2 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1/2 cup plain yogurt
• 2 tsp garam masala, divided
• 1 tsp ground turmeric
• 1 1/2 cups basmati rice
• 4 tbsp butter
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp sweet paprika
• 1/2 tsp cayenne pepper
• 1 (14.5 oz) can crushed tomatoes
• 3/4 cup heavy cream
• 1 tsp sugar
• 1/4 cup chopped fresh cilantro
• Salt

Steps

1. Toss the chicken with the yogurt, 1 tsp of the garam masala, the turmeric and 1 tsp salt. Wash your hands and the cutting board.
2. Cook the rice according to the package directions.
3. Melt the butter in a large pan over medium heat. Cook the onion for 8 minutes, until soft and golden.
4. Add the garlic, ginger, paprika and cayenne and stir for 1 minute.
5. Add the tomatoes and simmer for 10 minutes.
6. Add the chicken with all of its marinade. Simmer for 12 to 15 minutes, stirring now and then, until cooked through (165 °F inside).
7. Stir in the cream, sugar and the rest of the garam masala and simmer for 2 minutes. Top with cilantro and serve with the rice.