Indian Butter Chicken Recipe

INGREDIENTS:

• 2 tablespoons peanut oil, coconut oil, or ghee
• 2 pounds chicken thigh filets, excess fat trimmed and cut into bite-sized pieces
• ¼ cup butter or ghee
• 2 teaspoons garam masala
• 2 teaspoons sweet paprika
• 2 teaspoons ground coriander
• 1 tablespoon finely chopped ginger
• ¼ teaspoon chili powder
• 1 cinnamon stick
• 6 cardamom pods, bruised with the flat side of a knife
• 15-ounce can tomato sauce
• 1½ tablespoon sugar or honey/maple syrup/coconut sugar
• ⅓ cup full-fat plain yogurt
• ¾ cup heavy cream or half-and-half
• 1 tablespoon lemon juice
• salt, to taste
• chopped cilantro, for garnish
• steamed basmati rice, to serve
• fresh naan, to serve

INSTRUCTIONS:

1. Heat a wok or large skillet until very hot. Add 1 tablespoon oil and swirl to coat. Add half the chicken and stir fry for 4 minutes, or until browned. Remove with a slotted spoon and set aside. Add remaining tablespoon oil, and stir fry the remaining half of chicken until browned. Remove with a slotted spoon and set aside. Pour out oil.
2. Reduce the heat to medium-low. Add butter to skillet and melt. Add garam masala, sweet paprika, coriander, ginger, chili powder, cinnamon stick, and cardamom pods and stir fry for 1 minute or until fragrant. Return the chicken to the skillet and mix to coat in the spices.
3. Add the tomato sauce and sugar/sweetener and simmer, stirring, for 15 minutes, or until the chicken is tender and the sauce has thickened.
4. Add the yogurt, cream, and lemon juice and simmer for 5 minutes or until the sauce has thickened slightly. Add salt to taste. Serve over rice with fresh naan and sprinkle with chopped fresh cilantro.

Source: 40 Aprons