Butter Chicken

original blog post: https://greedygirlcooks.blogspot.com/2017/11/butter-chicken.html

Ingredients

12 boneless skinless chicken thighs

For the marinade

1 ½ teaspoon Garam masala

2 tablespoon ground Cumin

1 tablespoon ground Coriander

1 ½ teaspoon Salt

1 tablespoon Sugar

½ cup Greek yogurt

For the stew

2 tablespoon Butter

2 tablespoon Oil

¼ cup finely chopped onions

3 Chilis or ¼ teaspoon hot pepper (optional)

1/3 cup Tomato paste

½ cup chicken broth/stock

1 tablespoon Honey

¾ teaspoon Salt (to taste)

¼ teaspoon Black pepper

½ cup Cream

1 tablespoon chopped fresh cilantro

Instructions

• Cut the chicken thighs into bite sized pieces
• Add the chicken and all the marinade ingredients to a zipper bag and marinate in the refrigerator for at least two hours, up to over night
• In a pan melt butter and oil, sauté some hot chilis and onions
• Add the chicken (marinade and all) to the pan
• Sauté continually stirring until the chicken starts to brown slightly about 5 to 10 minutes
• Add the tomato paste, honey salt and black pepper and chicken broth/stock bring to a boil
• Reduce the heat and allow it to simmer on low and thicken
• Add the cream and allow the mixture to cook for another 5 minutes and slightly thicken again
• Remove from the heat and stir in cilantro
• serve