Indian Butter Chicken (35 minutes)

| Curated Just for You | Test-Kitchen Approved |

Serves: 4-6 | Prep. Time: 15 minutes | Total Time: 35 minutes

Ingredients

1 medium yellow onion, finely chopped

3 cloves garlic, grated

1 (1-inch) piece fresh ginger, grated

1 tbsp plus 1 tsp garam masala, divided

1/2 tsp plus 1/4 tsp ground turmeric, divided

3/4 tsp plus 1/2 tsp ground cumin, divided

Pinch cayenne pepper (optional)

2 lbs boneless, skinless chicken breasts or thighs

Salt & black pepper

6 tbsp unsalted butter, divided

1 (3-inch) cinnamon stick

1 tbsp tomato paste

1 (16-oz) can tomato sauce

1 1/4 cups water

1/2 cup heavy cream

1 tbsp freshly squeezed lemon juice

2 tbsp chopped fresh cilantro

Cooked basmati rice or naan, for serving

Place onion, garlic cloves, ginger in a medium bowl.
Combine 1 tsp garam masala, 1/4 tsp ground turmeric, and 1/2 tsp ground cumin in a large bowl. Combine 1 tbsp garam masala, 1/2 tsp ground turmeric, 3/4 tsp ground cumin, and a pinch of cayenne pepper (if desired) in a small bowl and set aside. Cut 2 pounds chicken into 1-inch pieces, add to the spices in the large bowl, season with salt and black pepper, to taste, and toss to evenly coat.
Melt 4 tbsp unsalted butter in a large heavy-bottomed pot over medium-high heat. Add the chicken and cook until browned on all sides, about 7 to 8 minutes. Transfer the chicken to a plate; it might not be cooked through.
Add the onion mixture to the pan and cook, stirring frequently, until beginning to soften, about 2 minutes. Add the reserved spices, 1 (3-inch) cinnamon stick, and 1 tbsp tomato paste, and cook 1 minute more.
Add the can of tomato sauce, 1 1/4 cups water, and the chicken and any accumulated juices, and stir to combine. Bring to a boil. Reduce the heat to maintain a simmer and cook until the sauce slightly thickens and the chicken is cooked through, 8 to 10 minutes. Meanwhile, chop 2 tbsp cilantro.
Add 1/2 cup heavy cream, 2 tbsp unsalted butter, and 1 tbsp lemon juice to the chicken, and stir to combine. Taste and season with salt as needed.
Garnish with the cilantro and serve over basmati rice or with naan. Enjoy!