Restaurant-quality Indian curry (Print Version)

# Ingredients:

→ For the Chicken Marinade

01 - 28 oz boneless and skinless chicken thighs or breasts, cut into bite-sized pieces
02 - ½ cup plain yogurt
03 - 1½ tablespoons minced garlic
04 - 1 tablespoon minced or finely grated ginger
05 - 2 teaspoons garam masala
06 - 1 teaspoon turmeric
07 - 1 teaspoon ground cumin
08 - 1 teaspoon red chili powder
09 - 1 teaspoon salt

→ For the Sauce

10 - 2 tablespoons olive oil
11 - 2 tablespoons ghee (or 1 tablespoon butter + 1 tablespoon oil)
12 - 1 large onion, sliced or chopped
13 - 1½ tablespoons minced garlic
14 - 1 tablespoon minced or finely grated ginger
15 - 1½ teaspoons ground cumin
16 - 1½ teaspoons garam masala
17 - 1 teaspoon ground coriander
18 - 14 oz crushed tomatoes
19 - 1 teaspoon red chili powder (adjust to taste)
20 - 1¼ teaspoons salt (or to taste)
21 - 1 cup heavy cream (or evaporated milk for fewer calories)
22 - 1 tablespoon sugar
23 - ½ teaspoon kasoori methi (dried fenugreek leaves)

→ For Garnish

24 - Fresh cilantro, chopped

# Instructions:

01 - In a large bowl, combine the chicken pieces with all the marinade ingredients. Mix well to coat the chicken evenly. Cover and let marinate for at least 30 minutes to an hour, or overnight in the refrigerator if time allows for deeper flavor.
02 - Heat olive oil in a large skillet or pot over medium-high heat. When the oil is sizzling hot, add the marinated chicken pieces in batches of two or three, being careful not to overcrowd the pan. Fry until lightly browned, about 3 minutes on each side. The chicken doesn't need to be fully cooked at this stage. Set aside and keep warm.
03 - In the same pan, heat the ghee or butter-oil combination. Add the chopped onions and fry until they start to soften and sweat, about 6 minutes. While frying, scrape up any browned bits from the bottom of the pan for added flavor.
04 - Add the garlic and ginger to the onions and sauté for 1 minute until fragrant. Then add the ground coriander, cumin, and garam masala. Stir continuously and cook for about 20 seconds until the spices become aromatic.
05 - Add the crushed tomatoes, red chili powder, and salt to the spice mixture. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens and deepens to a rich brown-red color.
06 - Remove the pan from heat and carefully transfer the sauce mixture to a blender. Blend until smooth, adding up to ¼ cup of water if needed to help it blend properly. Depending on the size of your blender, you may need to work in batches.
07 - Pour the blended sauce back into the pan. Stir in the heavy cream, sugar, and crushed kasoori methi (dried fenugreek leaves). Mix well to combine.
08 - Add the partially cooked chicken pieces back into the sauce, including any juices that have collected. Cook for an additional 8-10 minutes until the chicken is fully cooked through and the sauce is thick and bubbling.
09 - Garnish with freshly chopped cilantro before serving. Butter chicken pairs perfectly with homemade naan bread or steamed rice.

# Notes:

01 - For a milder version, reduce or omit the chili powder. For a spicier version, add more chili powder or include finely chopped green chilies.
02 - If the sauce becomes too thick during cooking, you can thin it out with a tablespoon or two of water or cream.
03 - The sauce can be prepared a day in advance and stored in the refrigerator. Simply reheat gently before adding the cooked chicken when you're ready to serve.
04 - Kasoori methi (dried fenugreek leaves) adds an authentic flavor that's hard to substitute. If you can't find it, the dish will still be delicious without it.

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