Butter Chicken

Ingredients

• 360g full-fat Greek yogurt
• 30ml lemon juice
• 10g ground turmeric
• 12g ground cumin
• 7g garam masala
• 1.4kg chicken thighs, on the bone
• 115g unsalted butter
• 20ml neutral oil, like vegetable or canola oil
• 2 medium-size yellow onions, peeled and diced
• 4 cloves garlic, peeled and minced
• 20g fresh ginger, peeled and grated or finely diced
• 6g cumin seeds
• 1 cinnamon stick
• 2 medium-size tomatoes, diced
• 2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
• Kosher salt to taste
• 160ml chicken stock, low-sodium or homemade
• 360ml cream
• 8g tomato paste
• 20g ground almonds, or finely chopped almonds, optional
• 15g cilantro leaves, stems removed.

Instructions

1. Whisk together the yogurt, lemon juice, turmeric, cumin and garam masala in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
2. In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
3. Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
4. Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
5. Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
6. Add the almonds, if using, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.