Butter Chicken with Basmati Rice

Ingredients

• 1700 g boneless chicken thighs, cut into chunks(700g)
• 2120 g plain yogurt(120g)
• 315 ml lemon juice(15g)
• 41 tsp ground cumin(2g)
• 51 tsp paprika(2g)
• 62 tsp garam masala(4g)
• 70.5 tsp turmeric(1g)
• 80.5 tsp salt(3g)
• 930 g butter(30g)
• 1015 ml olive oil(14g)
• 111 onion, finely diced(100g)
• 123 garlic cloves, minced(12g)
• 131 tbsp grated ginger(15g)
• 141 tsp chili powder(2g)
• 15360 ml tomato puree(360g)
• 16240 ml heavy cream(240g)
• 1715 g brown sugar(15g)
• 18600 g cooked basmati rice(600g)
• 192 tbsp chopped coriander(8g)

Instructions

1. 1In a large bowl, combine yogurt, lemon juice, garam masala, cumin, paprika, turmeric, and salt. Add chicken and marinate for at least 30 minutes or overnight for deeper flavor.
2. 2Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken in batches for 2-3 minutes per side until lightly browned (it doesn’t need to be fully cooked). Remove and set aside.
3. 3In the same pan, melt remaining butter and sauté onion for 3-4 minutes until golden. Add garlic, ginger, garam masala, and chili powder; cook another 30 seconds until fragrant.
4. 4Stir in tomato puree and simmer for 5-6 minutes, stirring occasionally, until thickened and darker in color.
5. 5Pour in cream and brown sugar, stir well, then return the chicken to the pan. Simmer on low for 10-12 minutes until chicken is tender and the sauce is rich and creamy.
6. 6Adjust seasoning with salt, and add a splash of water if the sauce becomes too thick.
7. 7Serve over warm basmati rice, sprinkle with fresh coriander, and pair with naan.