Butter Chicken

Step 1

Melt 2 tablespoons of the butter in a large pot over medium heat and cook the garlic and ginger for 1 minute until fragrant.

Step 2

Add the chicken thigh pieces and cook for 5 to 6 minutes, stirring occasionally, until lightly browned on the outside.

Step 3

Stir in the garam masala and cook for 30 seconds to bloom the spices.

Step 4

Pour in the tomato sauce and bring to a simmer, then cover and cook for 12 to 15 minutes until the chicken is cooked through.

Step 5

Check that the chicken reaches an internal temperature of 165°F with no pink remaining.

Step 6

Stir in the heavy cream and remaining 2 tablespoons of butter, simmering gently for 3 to 4 minutes until the sauce is smooth and glossy.

Step 7

Taste and adjust seasoning as needed.

Step 8

Serve hot over cooked white rice, with warm naan on the side if you like.