Tandoori Butter Chicken

Ingredients

• 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 6 tablespoons butter
• 2 medium onions, diced
• 6 garlic cloves, minced
• 2 tablespoons fresh ginger, minced
• 3 cans tomato sauce (15 oz each)
• 3 teaspoons tandoori masala
• 2 teaspoons paprika
• 1 teaspoons cumin
• 1 teaspoons chili powder
• 1.8 cups plain Greek yogurt (full fat)
• 1 pinch salt and black pepper
• 3 tablespoons oil for cooking

Method

1. Sear the thighs: Season 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces generously with salt and pepper.
2. Heat 3 tablespoons oil for cooking in a large pan over medium-high heat. Working in batches, sear the chicken 10 minutes per side until golden. Set aside.
3. Build the base: In the same pan, melt 6 tablespoons butter. Add 2 medium onions, diced and cook 6 minutes until soft and caramelizing. Stir in 6 garlic cloves, minced and 2 tablespoons fresh ginger, minced, cooking 1-2 minutes until fragrant.
4. Bloom the spices: Add 3 teaspoons tandoori masala, 2 teaspoons paprika, 1 teaspoons cumin, and 1 teaspoons chili powder to the pan. Stir constantly for 45 seconds to bloom the spices without burning.
5. Simmer the sauce: Pour in 3 cans tomato sauce (15 oz each). Stir well and bring to a simmer. Let it bubble gently for about 10 minutes, stirring occasionally to let flavors develop.
6. Cook the chicken: Return all 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces to the pan. Simmer gently for 15 minutes until the chicken is cooked through and tender.
7. Finish with yogurt: Remove from heat. Stir in 1.8 cups plain Greek yogurt (full fat) gently until combined, don't boil or it'll curdle. Taste and adjust seasoning. Serve over rice or with naan.