Ingredients

• Marinade
• 2 pounds boneless chicken thighs (chopped into bite sized pieces (chicken breast is good, too))
• 2 tablespoons grated garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (Kashmeri chili powder is traditional, but paprika is good)
• 1 teaspoon turmeric
• ½ teaspoon cumin
• Salt and pepper to taste
• ½ cup plain yogurt
• 1 tablespoon lemon juice
• Sauce
• 2 tablespoons vegetable oil ((or use butter or ghee))
• 1 medium onion (chopped)
• 1 red pepper (chopped (I used a long red cayenne, but use your favorite))
• 3 cloves garlic (minced)
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon red chili powder
• Salt and pepper to taste
• 1 tablespoon spicy red chili flakes (optional)
• 14 ounces tomato sauce
• 1 tablespoon honey
• 1 cup heavy cream (or use ½ cup milk and ½ cup cream for a lighter version)

Directions

• 1. FOR THE CHICKEN MARINADE
• 2. Add the chopped chicken to a medium bowl. Add the garlic, ginger, garam masala, chili powder, turmeric, cumin, salt and pepper yogurt and lemon juice.
• 3. Stir to cover the chicken. Cover and set in the refrigerator to marinate for at least 30 minutes. You can marinate overnight for greater flavor penetration.
• 4. FOR THE BUTTER CHICKEN
• 5. Heat a large pan to medium high heat and add the olive oil. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned. Remove the chicken and set it aside.
• 6. Melt the butter in the same pan. Add the onion and peppers and cook them 5 minutes to soften.
• 7. Add the garlic and ginger and cook 1 minute, until they become fragrant.
• 8. Add the garam masala, cumin, red chili powder, salt and pepper, and red chili flakes (if using). Stir and cook for 1 minute.
• 9. Stir in the tomato sauce and honey. Bring to a quick boil, then reduce the heat and simmer for 15 minutes to break everything down.
• 10. Stir in the cream and add the chicken back to the pan. Heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce thickens up a bit.
• 11. Serve with cooked white rice. Garnish with fresh chopped herbs (parsley or cilantro), and spicy red chili flakes, if desired. Swirl on a bit of extra cream.

Nutrition

Photos