Easy Butter Chicken

Tender chicken in a creamy, mildly spiced tomato sauce. A crowd-pleaser with rice or naan.

• 1 1/2 lb boneless chicken thighs, cut into pieces
• 1/2 cup plain yogurt
• 3 tbsp butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (15 oz) tomato sauce or crushed tomatoes
• 1/2 cup heavy cream
• 2 tsp garam masala
• 1/2 tsp turmeric
• 1 tsp chili powder
• Cooked rice for serving

Instructions

1. Marinate. Toss the chicken with the yogurt, 1 tsp garam masala, the turmeric and 1 tsp salt. Rest 10 minutes (or up to overnight in the fridge).
2. Sear. Melt 1 tbsp butter in a large skillet over medium-high heat and brown the chicken, about 5 minutes. Move to a plate.
3. Make the sauce. Melt the remaining butter and cook the onion 6 minutes. Add the garlic, ginger, chili powder and the rest of the garam masala for 1 minute, then the tomatoes. Simmer 10 minutes.
4. Finish. Stir in the cream and the chicken and simmer until the chicken reaches 165°F, about 5 minutes. Serve with rice.

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