Servings: 6 to 8

Chicken: subheading: Chicken:
1 cup full-fat plain yogurt (plain Greek yogurt works if can't find regular full fat) 1 cup full-fat plain yogurt (plain Greek yogurt works if can't find regular full fat)
1 tbsp garam masala 1 tbsp garam masala
1 tbsp kosher salt 1 tbsp kosher salt
2 lbs boneless, skinless chicken thighs, cut into bite sized pieces (roughly 1 inch) 2 lbs boneless, skinless chicken thighs, cut into bite sized pieces (roughly 1 inch)
 
Butter Chicken Curry: subheading: Butter Chicken Curry:
2 tbsp vegetable oil 2 tbsp vegetable oil
1 yellow onion 1 yellow onion
2-inch knob of ginger minced 2-inch knob of ginger minced
6 cloves of sliced garlic (or minced who cares) 6 cloves of sliced garlic (or minced who cares)
Salt and pepper to taste Salt and pepper to taste
2 tsp paprika 2 tsp paprika
2 tsp ground cumin 2 tsp ground cumin
1 tbsp garam masala 1 tbsp garam masala
1 1/2 tsp turmeric powder *optional 1 ½ tsp turmeric powder *optional
1/2 to 1 tsp cayenne pepper *optional ½ to 1 tsp cayenne pepper *optional
14oz crushed tomatoes (or sauce bc smoother) 14oz crushed tomatoes (or sauce bc smoother)
2/3 cup water ⅔ cup water
1 cup heavy cream 1 cup heavy cream
2 tbsp unsalted butter 2 tbsp unsalted butter
 
For Serving: subheading: For Serving:
steamed rice steamed rice
fresh cilantro fresh cilantro

Mix all the marinade ingredients together, and let marinate for 1 hour or overnight ideally.
Heat the 2 tbsp oil in a wide skillet over med-high heat. Sear the chicken in batches, getting *fast* color, not trying to cook chicken through. Set chicken aside.
Add a little more oil and reduce heat to medium. Add onions, ginger, and garlic and mix around. Scrape fond up so it don't burn. Cook for about 3 minutes or until all soft. Add a little water if the fond is not coming off easily.
Add spices and cook until fragrant, about 2 minutes. Then add the crushed tomatoes. Add ⅔ cup of water, swirled around the can. Let simmer over medium heat for 5 to 8 minutes or until reduced by ~30%. Can use immersion blender on the sauce to make it smoother at this point, optional
Add chicken back to the pan and let simmer for another 3 to 5 minutes or until chicken has been cooked through. Lid can speed up this part.
Add the heavy cream, bring up to a light simmer and reduce the heat to low, stirring often, 3 to 4 more minutes. Take off the heat and add the butter, stirring constantly while it melts so that it emulsifies properly into the sauce. Taste and adjust salt levels if necessary.