Butter Chicken perfection!

Ingredients

Chicken & Marinade

• 1 Costco pack boneless chicken thighs (breast works too)

• 1 cup plain yogurt

• 2–3 tbsp ginger & garlic paste

• 2 tbsp curry powder

• 1 tbsp garam masala

• 1–2 tbsp mustard oil

• Juice of 1 lemon

• Salt & pepper (to taste)

• A few splashes of hot sauce

Sauce

• 3–4 tbsp ghee

• 2 large onions, finely chopped

• 2–3 tbsp ginger & garlic paste

• 2 tbsp curry powder

• 1 tbsp garam masala

• 1–2 tsp chili powder (optional, adjust heat)

• 2–3 tbsp tomato paste

• 1 can diced tomatoes (28 oz)

• 1 carton whipping cream (473 ml / 1 pint)

• Salt (to taste)

• Hot sauce (to taste)

Instructions

1. Marinate Chicken

1. In a bowl, mix yogurt, ginger & garlic paste, curry, garam masala, mustard oil, lemon juice, hot sauce, salt, and pepper.

2. Coat chicken thighs in the marinade. Place in a freezer bag or bowl, cover, and refrigerate for a couple hours (overnight is best).

2. Cook Chicken

1. Preheat oven to 375°F.

2. Place chicken on a rack set over a baking sheet.

3. Bake for 25 minutes, until cooked through.

4. Let rest, then cut into bite-sized pieces.

3. Make the Sauce

1. Heat ghee in a large pot over medium-high.

2. Add chopped onions, season generously with salt, and fry about 5 minutes, stirring often.

3. Stir in ginger & garlic paste. Cook 2 minutes.

4. Add dry spices (mixed together beforehand). Fry for 2 minutes, adding a splash of water if needed.

5. Stir in tomato paste and cook another 2 minutes.

6. Add diced tomatoes. Mix well.

7. Reduce heat to low, pour in whipping cream, and stir until smooth.

8. Add hot sauce to taste.

9. Blend sauce with an immersion blender until smooth and creamy.

4. Combine & Finish

1. Add chopped baked chicken to the sauce.

2. Simmer on low for 25 minutes, stirring occasionally.

3. Taste and adjust salt/spice if needed.

Serve hot with rice or naan.