Butter chicken

INGREDIENTS for 4 large servings

Meat department

• Chicken thighs, skinless boneless - 2 lbs, diced ~1.5"

Produce department

• Onion, large - 1, julienned

• Garlic, minced - 2 + 2 tbsp

• Ginger, minced - 2 + 2 tbsp

Dairy aisle

• Butter - 1 tbsp

• Half-and-half - 1 cup

Condiments aisle

• Olive oil - 1 + 1 tbsp

Spice rack & Baking aisle

• Salt - 2 + 2 tsp

• Chili powder - 1/4 + 1/4 tsp (or more to taste)

• Coriander, ground - 2 tsp

• Cumin, ground - 2 + 3 tsp

• Garam masala - 3 + 2-3 tsp

• Sugar - 1 tbsp

Canned goods

• Canned tomatoes, crushed - 14 oz

DIRECTIONS

1. Marinade the chicken 1 day in advance or for at least 1 hr.

Marinade:

1. • Olive oil - 1 tbsp

   • Garlic, minced - 2 tbsp

   • Ginger, minced - 2 tbsp

   • Chili powder - 1/4 tsp

   • Cumin, ground - 2 tsp

   • Garam masala - 3 tsp

   • Salt - 2 tsp

   • Turmeric - 2 tsp

2. In a large sauce pan or a pot, melt the butter (1 tbsp) and olive oil (1 tbsp) over low heat.

3. Change to medium-high heat. Toss in the onion slices and cook until golden.

4. Stir in minced garlic (2 tbsp), minced ginger (2 tbsp), coriander (2 tsp), cumin (3 tsp) and garam masala (2-3 tsp, 2 if the store-bought mix has too strong of the cinnamon flavor). Keep stirring until all the ingredients are evenly coated by the spices.

5. Stir in canned tomatoes (14oz), salt (2 tsp) and chili powder (1/4 tsp or more to taste). Change to medium to low heat to allow the mixture to simmer.

6. Cook for 10-15 mins or until the mixture looks slightly thickened.

7. Remove from heat. Pour the mixture into the blender and puree it until smooth.

Once the sauce is pureed, it can be refrigerated in a sealed jar for storage for maybe a week.

8. Using the same pan or pot, add a little olive oil and sauté the chicken over high heat until the edges are slightly browned.

9. Pour in the sauce and bring the mixture to a boil. Reduce heat and keep the mixture boil for at least 15 mins to further reduce to desired, thickened, consistency.

10. Stir in the sugar (1 tbsp) and cream (1 cup) while the sauce simmers. Mix well and turn off the heat. Serve with basmati rice and naan and...

NOM NOM CHOMP!