Indian Butter Chicken Curry (Print Version)

# Ingredients:

→ Marinade

01 - 1 g ground black pepper
02 - 2 g salt
03 - 1 g cayenne pepper
04 - 2 g ground coriander
05 - 2 g ground cumin
06 - 2 g ground turmeric
07 - 10 ml garam masala
08 - 15 ml lemon juice
09 - 120 ml plain yogurt
10 - 225 g boneless, skinless chicken thighs

→ Sauce

11 - Fresh cilantro, chopped (for topping)
12 - 120 ml heavy cream
13 - 397 g tomato sauce
14 - 10 g grated ginger
15 - 3 cloves garlic, minced
16 - 1 large onion, chopped
17 - 30 g unsalted butter

# Instructions:

01 - Toss chopped cilantro on top and dish up while hot with naan or rice.
02 - Let everything bubble together a couple more minutes. That way the flavors get cozy.
03 - Slice the baked chicken, dump it in the creamy sauce, and give everything a good stir.
04 - Pour in your heavy cream and keep things moving on the stove. Let it thicken up as it simmers for about five minutes.
05 - Add tomato sauce to the skillet and turn the heat down so it just bubbles gently. Stir every now and then and let it go for five minutes.
06 - Mix in the minced garlic and grated ginger. Fry them for a minute or two till it smells awesome.
07 - Drop your butter in a big skillet and melt over medium. Once it’s ready, toss in the chopped onion and cook till it gets see-through.
08 - Line up the marinated chicken on your tray and pop it in the hot oven. Roast for 25 to 30 minutes till cooked all the way.
09 - Drop the chicken thighs in the seasoned yogurt mix and cover them up. Stick the bowl in the fridge for a half hour or more.
10 - Mix up the yogurt, lemon juice, spices, and salt in a bowl till smooth and even.
11 - Fire up your oven to 200°C. Lay parchment paper over your tray to keep things tidy.

# Notes:

01 - For heartier bites, swap in bone-in thighs but be sure to cook them longer.
02 - Only use plain yogurt or the taste might get weird.
03 - Leave out or add extra cayenne if you want things less or more spicy.
04 - Want it dairy-free? Coconut cream works instead of heavy cream.
05 - Got leftover chicken? Toss that in to save a step.
06 - Longer simmering gives you a thicker, deeper sauce.
07 - Toss in some peas or peppers for extra flavor and crunch.
08 - Leftovers save well in the freezer for quick meals next time.

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