Butter Chicken

• •
  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  Greek Yogurt (2%)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

• •
  Lemon Juice, Fresh(15g)
• •
  Ginger, Fresh Root(5g)
• •
  Garlic
• •
  Garam Masala, Ground(10g)
• •
  Paprika, Smoked(3g)
• •
  Turmeric, Ground(3g)
• •
  ¾ tsp salt ($0.03)
• •
  Vegetable oil(30g)
• •
  Butter(45g)
• •
  Yellow Onion
• •
  Garlic
• •
  Ginger, Fresh Root(5g)
• •
  Garam Masala, Ground(10g)
• •
  Cumin, Ground(3g)
• •
  Paprika, Smoked(3g)
• •
  ½ tsp salt ($0.02)
• •
  Turmeric, Ground(1g)
• •
  Tomato Sauce(425g)
• •
  ¼ cup water ($0.00)
• •
  Cream, Heavy Whipping(80g)

Instructions

1. 1Cut the chicken breasts into ½-inch pieces. In a large bowl, combine the Greek yogurt, lemon juice, grated ginger, minced garlic, garam masala, smoked paprika, turmeric, and salt. Mix until smooth, then add the chicken pieces and stir until evenly coated. Cover and refrigerate for at least 1 hour or overnight. Remove from the refrigerator 10 minutes before cooking.
2. 2Heat a large cast-iron skillet over medium-high heat and add the vegetable oil. Once shimmering, add the marinated chicken in a single layer and cook 8–10 minutes, stirring occasionally, until lightly browned on all sides and the internal temperature reaches 165°F. Transfer the chicken to a clean plate and cover with foil.
3. 3Reduce heat to medium, add the butter to the same skillet, and let it melt completely. Add the diced onion and sauté 4–5 minutes over medium heat, stirring occasionally, until softened and translucent.
4. 4Add the minced garlic, grated ginger, garam masala, ground cumin, smoked paprika, turmeric, and salt. Stir constantly and cook 1 minute over medium heat until fragrant.
5. 5Pour in the tomato sauce and ½ cup water, stirring to combine. Reduce heat to medium-low and simmer 7–8 minutes, stirring occasionally, until the sauce darkens slightly and flavors meld.
6. 6Remove from heat and stir in the heavy whipping cream until fully incorporated. Return the cooked chicken to the skillet and stir to coat evenly. Simmer over medium-low heat 2–3 minutes until the chicken is heated through.
7. 7Divide the butter chicken evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
8. 8Reheat in a skillet over medium heat for 3–4 minutes, stirring gently, until warmed through. Serve with rice or naan.