Butter Chicken

Adapted from the Kitchn

I usually prefer chicken thighs to breasts, but in this kind of sauce, breasts become silky.

Serves 4

1 medium yellow onion
3 cloves garlic
1 one-inch piece fresh ginger, peeled
1 tablespoon plus 1 teaspoon garam masala, divided
½ teaspoon plus ¼ teaspoon ground turmeric, divided
¾ teaspoon plus ½ teaspoon ground cumin, divided
2 pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
Salt and freshly ground black pepper
6 tablespoons butter, divided
1 three-inch cinnamon stick
1 400g can Italian tomatoes, run through a food mill
1 cup water
¼ to ½ cup heavy cream

Read the recipe all the way through to decide what pan you want to use. I use an All-Clad 3-quart Copper Core sauté pan. It is large enough to sauté the chicken and hold all the sauce.

Chop the onion, grate the garlic cloves on a Microplane zester, grate the ginger on the same zester, and put it all in a medium bowl.

In a large bowl, combine 1 teaspoon garam masala, ¼ teaspoon turmeric, and ½ teaspoon cumin. Add the chicken to the bowl, sprinkle with salt and pepper, and toss with the spices until evenly coated.

In a small dish, combine 1 tablespoon garam masala, ½ teaspoon turmeric, and ¾ teaspoon cumin. Set aside.

Melt 4 tablespoons butter over medium-high heat in a pan large enough to eventually hold all the chicken and the sauce. Add the chicken, and cook, stirring frequently, until it turns golden brown all over. This will take 7 to 10 minutes. Transfer the chicken, which will not be cooked all the way through, to a plate using a slotted spoon.

Add the onion-garlic-ginger mixture to the pan, and cook, stirring, for about 2 minutes. Add the spices you have set aside in the small dish, along with the cinnamon stick, and cook for 1 minute more.

Add the tomatoes, the water, and the chicken with its accumulated juices. Scrape any remaining spice mixture from the plate holding the chicken into the pan. Stir to combine. Bring to a simmer, and cook until the sauce thickens, about 10 minutes.

Add ¼ cup heavy cream and the remaining 2 tablespoons butter. If you want it creamier, add the other ¼ cup cream. Stir, and cook for 5 to 8 minutes more, or until it thickens to your liking and the chicken is cooked through. Taste the sauce for salt; it may need a little more. Discard the cinnamon stick—or at least don’t serve it on anyone’s plate.

We eat this with basmati rice, buttered peas, fried pappadams, and Sweet and Hot Mango Chutneys from Kalustyan’s.