The Best Indian Butter Chicken
| 5 tbsp | vegetable oil, divided |
| 1½ pounds | boneless, skinless chicken thighs |
| 2 large | white onions |
| 2 inch | piece fresh ginger, grated or chopped |
| 6 cloves | garlic, grated or chopped |
| For the spice mix | |
| 2 tsp | ground cumin |
| 2 tsp | ground coriander |
| ½ tsp | ground cardamom |
| ½ tsp | ground cinnamon |
| ¼ tsp | ground fenugreek |
| ½ tsp | ground turmeric |
| ¼ tsp | chili powder |
| For the butter sauce | |
| 2 tbsp | tomato paste |
| 1 can | chopped tomatoes |
| 5 tbsp | full-fat Greek yogurt |
| 2 tbsp | Tandoori Masala |
| 1 tsp | sugar |
| ⅓ cup | butter |
| Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chicken thighs and cook for 6-7 minutes per side, or until browned and cooked through. Remove the chicken and set aside. |
| In the same skillet, add the remaining oil and sauté the onions for 5-6 minutes, until softened and golden brown. |
| Add the grated ginger and garlic to the onions and cook for 1-2 minutes, until fragrant. |
| Stir in the spice mix (cumin, coriander, cardamom, cinnamon, fenugreek, turmeric, and chili powder) and cook for 1 minute, allowing the spices to bloom. |
| Add the tomato paste and chopped tomatoes to the skillet, cooking for 5 minutes until the mixture thickens slightly. |
| Stir in the Greek yogurt, Tandoori Masala, and sugar. Simmer for 5 minutes to let the flavors combine. |
| Cut the cooked chicken into bite-sized pieces and return it to the skillet. Stir in the butter and cook for another 5 minutes until the chicken is coated in the rich sauce. |
| Adjust seasoning with salt as needed. |
| Serve hot with naan or rice, garnished with cilantro if desired. Enjoy your flavorful butter chicken! |