Butter Chicken

• 1 stick butter, divided
• 2 onions, diced
• 2 serrano peppers, seeds and ribs removed, diced
• 2 1/2 T fresh grated ginger
• 10 cloves of garlic, minced
• 2 T garam masala
• 2 tsp coriander
• 1 tsp cumin
• 1 tsp black pepper
• 3 c water
• 1 c tomato paste
• 2 T sugar
• 2 tsp salt
• 2 c heavy cream
• 2 lbs boneless, skinless chicken thighs
• 2 tsp salt
• 1 c plain greek yogurt
• 1/4 c cilantro, chopped
• cooked rice for serving

Melt 4 tablespoons of butter in a large sauce pan. Saute the onions, serrano peppers, ginger, and garlic for about 8-10 minutes until soft and slightly browned. Add the spices and stir for 2-3 minutes. Add the water and tomato paste, whisking until well incorporated. Add sugar and salt. Return to a simmer, then turn off the heat and add the cream. Use an immersion blender until the sauce is smooth. Return to a simmer and stir in 4 more tablespoons of butter.

Trim the chicken then season with salt. Coat the chicken in yogurt. Lay out the chicken on a wire rack in a large rimmed baking sheet. Move your top oven rack to about 6 inches below the broiler. Broil for 16-20 minutes, flipping half way through. You want the outsides to look charred and the insides to reach 175 degrees. Let the chicken rest for 5 minutes, then cut into bitesize pieces and add to the sauce along with the cilantro. Serve over rice.

Original recipe found at www.americastestkitchen.com