Takeout-Style Butter Chicken

Method

1. 1

   Mix the chicken with the marinade yogurt, half the garam masala, the cumin, turmeric, paprika, and salt. Marinate at least 30 minutes.

   💡 Tip: Overnight in the fridge if you can plan that far ahead. The yogurt tenderizes as it sits.
2. 2

   Sear the chicken in a screaming hot nonstick pan until charred on the outside, 2 to 3 minutes a side. It does not need to be cooked through yet. Set aside.

   💡 Tip: Work in two batches. Crowding kills the char, and the char is the flavor.
3. 3

   Melt the butter in the same pan over medium. Cook the onion 4 to 5 minutes, then the garlic, ginger, tomato paste, and remaining garam masala for 1 minute.

4. 4

   Add the crushed tomatoes and simmer 10 minutes until thick and darkened. Blend smooth with a stick blender for a proper silky sauce.

5. 5

   Return the chicken with the coconut milk and simmer 8 to 10 minutes until cooked through.

6. 6

   Off the heat, stir in the remaining yogurt and finish with cilantro.

   💡 Tip: Off the heat is not optional. Boiling yogurt splits.