Rye Free Easy Butter Chicken

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

1 ½ lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
1 tsp kosher salt
½ tsp black pepper
4 tbsp unsalted butter
1 tbsp neutral oil (such as canola oil or vegetable oil)
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tsp garam masala
McCormick Gourmet Garam Masala Blend - 1.7 Oz Simply Organic Garam Masala Spicely Organic Garam Masala, 1 each Frontier Co-Op Organic Garam Masala - 1 lb Laxmi Garam Masala - 200 Gm (7 Oz)
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1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
½ tsp turmeric
¼ tsp cayenne pepper
1 can (14 oz) crushed tomatoes
1 cup heavy cream
1 tsp sugar
salt, to taste

For serving

cooked basmati rice or naan, for serving
fresh cilantro, roughly chopped (optional)

Instructions

1
Season the chicken pieces all over with the salt and black pepper.
2
Heat 2 tbsp butter and the oil in a large (12-inch) skillet or wide saucepan over medium-high heat until the butter is melted and the foam subsides. Add the chicken in a single layer and sear, undisturbed, for 3–4 minutes until golden on the underside, then turn and cook for another 2 minutes. The chicken will not be cooked through at this stage. Transfer to a plate and set aside.

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