Butter Chicken

FREE RECIPE PREVIEW

Ingredients — preview

• 3 each boneless chicken thigh
• 1/2 cup plain yogurt
• 1 tablespoon fresh garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon Garam Masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons ghee

Preparation — preview

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
3. Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.