Butter Chicken

Serves 6


2 ½ pounds boneless chicken thighs

2 tablespoons vegetable oil

8 tablespoons butter

1 medium onion finely chopped

½ teaspoon cinnamon

2 teaspoon crushed garlic

2 teaspoon crushed ginger

1 teaspoon ground turmeric

1 teaspoon chili powder

3 teaspoons garma masala

4 tablespoons ground almonds

1 8-ounce can whole peeled tomatoes (or 3 medium tomatoes diced)

2 tablespoon tomato paste

1 cup plain yogurt

4 tablespoons fresh coriander or fresh spinach

salt

pepper


  1. Cut up chicken into ¾” cubes. Season with salt and pepper.

  2. Heat vegetable oil until shimmering or smoking in a frying pan over medium high heat.

  3. Fry chicken in vegetable oil until starting to turn golden brown (5 1/2 minutes).

  4. Remove chicken from frying pan & drain.

  5. Melt butter in frying pan.

  6. Lightly fry the onion with the cinnamon, ginger, tumeric, chili powder & garma masal, stirring them together well.

  7. Add almonds, tomatoes, tomato paste and yogurt, in order to the frying pan. Stir well.

  8. Bring to a boil and cook for 4-5 minutes.

  9. Add salt to taste.

  10. Add the chicken and cook for an additional 5 minutes.

  11. Add coriander or spinach and stir.

  12. Serve while steaming hot over rice.