Indian Butter Chicken

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless(907g)

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

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  1 1/4 teaspoons kosher salt (divided)
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  1/4 teaspoon ground black pepper
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  Curry Powder, Ground(23g)
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  Unsalted Butter(45g)
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  Yellow Onion(240g)
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  Garlic(20g)
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  Ginger, Fresh Root(15g)
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  Garam Masala, Ground(15g)
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  Chili powder(8g)
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  Cumin, Ground(5g)
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  Tomato Sauce
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  Half and half cream(120g)
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  Greek Yogurt (Nonfat)(120g)

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

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  Cilantro, Fresh(120g)
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  Brown Rice
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  Quinoa, Dry
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  Bread, Naan
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  Cilantro, Fresh

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat. Add the chicken breast, curry powder, and salt, stirring to coat evenly. Sear for 5–6 minutes until lightly golden on all sides (chicken does not need to be cooked through). Remove to a plate.
2. 2Reduce heat to medium. Add the butter and diced onion to the pot. Cook for 5 minutes until the onion begins to soften, stirring occasionally.
3. 3Add the fresh garlic, fresh ginger, garam masala, chili powder, and ground cumin to the pot. Stir and cook for 30 seconds until fragrant.
4. 4Reduce heat to low. Pour in the tomato sauce, then add an equal volume of water. Stir to combine, partially cover, and simmer gently for 15 minutes.
5. 5Return the seared chicken and any collected juices to the pot. Stir in the half and half cream. Simmer uncovered for 5 minutes until the chicken reaches an internal temperature of 165°F and is no longer pink inside.
6. 6Place the Greek yogurt in a small bowl. Ladle several spoonfuls of the hot butter chicken liquid into the yogurt and stir to combine, then pour the tempered yogurt mixture back into the pot to prevent curdling. Stir in the fresh cilantro and remaining butter.
7. 7While the curry simmers, prepare the brown rice and quinoa separately according to package directions, or warm the naan bread over medium heat for 1–2 minutes per side until soft and pliable.
8. 8Divide the butter chicken evenly into 4 airtight containers while hot. Store the cooked rice and quinoa separately. Portion naan as desired. Garnish with fresh cilantro before serving.