Indian Murgh Makhani Butter Chicken with Saffron Basmati and Garlic Naan

Ingredients

• 2 lbs boneless chicken thighs, cut into 2-inch pieces
• 1 cup plain yogurt
• 2 tsp garam masala, divided
• 1 tsp turmeric
• 1 tsp Kashmiri red chili powder
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced (for marinade)
• Salt to taste
• 3 tbsp butter
• 1 large onion, finely diced
• 4 cloves garlic, minced (for sauce)
• 1 tbsp ginger, grated (for sauce)
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 2 tbsp tomato paste
• 1 tsp sugar
• 1 tsp fenugreek leaves (kasuri methi), crushed
• 2 cups basmati rice
• Pinch of saffron in 2 tbsp warm milk
• Fresh cilantro and sliced chili for garnish

Instructions

1. Marinate chicken: combine yogurt, 1 tsp garam masala, turmeric, chili powder, ginger, garlic, and salt. Coat chicken, cover, and refrigerate at least 1 hour (overnight is best).
2. Broil or grill marinated chicken on high heat, 4-5 minutes per side until charred at the edges and just cooked through. Set aside.
3. Make sauce: melt butter in a heavy pot over medium heat. Sauté onion 10 minutes until deeply golden. Add garlic and ginger, cook 2 minutes.
4. Stir in tomato paste and cook 1 minute until darkened. Add crushed tomatoes and remaining garam masala. Simmer 15 minutes until thick and brick-red.
5. Blend sauce until completely smooth. Return to pot. Stir in heavy cream and sugar. Simmer on low 10 minutes.
6. Add broiled chicken to the sauce. Simmer 5 minutes. Crush kasuri methi between your palms and stir in — this is the key to authentic flavor.
7. Cook basmati with saffron milk for golden, fragrant rice. Serve butter chicken over rice, garnished with fresh cilantro and sliced chili.