Butter Chicken

Ingredients

• 1.3 lb (600g) boneless chicken thighs, cut into chunks
• 1 tbsp avocado oil
• 2 tbsp butter
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp garam masala
• 1 tsp turmeric
• 1 tsp chilli powder
• 1 can (14 oz / 400g) crushed tomatoes
• 3/4 cup (200ml) heavy cream
• 1 tbsp sugar
• Salt to taste
• Fresh coriander, for serving
• Rice or naan, for serving

Instructions

1. Season chicken with salt, half the garam masala, and turmeric. This blooms the spices on the meat surface and builds layered flavor. Heat oil in a large pan over high heat and brown the chicken on all sides. Remove and set aside.
2. In the same pan, melt butter over medium heat. Add onion and cook for 5 minutes until softened.
3. Add garlic, ginger, remaining garam masala, and chilli powder. Stir for 1 minute until fragrant.
4. Pour in crushed tomatoes and sugar. Simmer for 10 minutes, stirring occasionally.
5. Stir in cream. Return the chicken to the pan and simmer for another 10 minutes until the chicken is cooked through and the sauce has thickened.
6. Taste and adjust salt. Serve over rice or with naan, topped with coriander.

Notes

Critical insight: Use chicken thighs, not breasts. Thighs have enough fat and connective tissue to stay incredibly juicy as they simmer in the rich sauce. Chicken breasts will turn into sad, dry rubber that no amount of cream can save.

Substitutions: Heavy cream can be substituted with full-fat coconut milk for a dairy-free sauce (swap the butter for coconut oil or ghee). If you don't have fresh ginger or garlic, use 1 tablespoon of pre-made ginger-garlic paste.

Storage: This dish gets remarkably better the next day as the spices meld. Store in an airtight container in the fridge for up to 4 days. It also freezes exceptionally well for up to 3 months. Thaw overnight and reheat gently on the stove.

Variations: For a vegetarian version, substitute the chicken with large chunks of paneer or extra-firm tofu (pan-fry them first). If you want more heat, add 1-2 finely chopped serrano or green chillies during the onion stage.

Pairs with: Serve with warm basmati rice to soak up the sauce, and start the meal with Garlic Butter Pasta if you're mixing cuisines, or just stick to classic garlic naan.