Butter Chicken Curry

• Chicken thigh(650 g)
• Greek yogurt(120 g)
• Garam Masala(1¼ tbsp)
• Turmeric(1 tsp)
• Cumin(1½ tsp)
• Paprika(1¾ tsp)
• Salt(1¾ tsp)
• Rapeseed Oil(1 tbsp)
• Butter(45 g)
• Onion(1½)
• Garlic(4 cloves)
• Ginger(15 g)
• Tomato paste(2¼ tbsp)
• Canned tomatoes(400 g)
• Heavy cream(150 ml)
• Brown sugar(10 g)optional
• Black pepper(¾ tsp)
• Basmati Rice(300 g)
• Coriander(10 g)optional

Method

1. 1

   Prep: Cut {Chicken thigh} into bite-size pieces. Finely chop {Onion}. Grate {Ginger} and {Garlic}.

   ~10 min

2. 2

   Cook the rice: Rinse {Basmati Rice} until the water runs mostly clear. Add to a pot with {Water} and {Salt}. Bring to a boil, cover, and cook on low until tender. Turn off heat and keep covered.

   ~18 min

3. 3

   Start the curry base: Heat {Vegetable oil} in a wide pan. Add {Onion} and cook until soft and lightly golden. Stir in {Ginger} and {Garlic} until fragrant.

   ~8 min

4. 4

   Bloom spices and tomato: Add {Tomato paste}, {Garam Masala}, {Cumin}, {Turmeric}, {Paprika}, {Brown sugar}, {Black pepper}, and {Salt}. Cook, stirring, until the paste darkens slightly and sticks to the pan.

   ~3 min

5. 5

   Simmer: Stir in {Canned tomatoes} and {Water}. Add {Chicken thigh} and bring to a steady simmer. Cook until the chicken is cooked through and the sauce reduces and looks glossy.

   ~16 min

6. 6

   Finish buttery and creamy: Lower the heat. Stir in {Butter} until melted, then pour in {Heavy cream}. Take the pan off the heat and stir in {Greek yogurt} until smooth (this keeps it from splitting).

   ~5 min

7. 7

   Serve: Fluff the rice and divide into bowls. Spoon the butter chicken curry over the top and finish with {Fresh cilantro}.

   ~0 min