Butter Chicken

Sarah Anne Ward for The New York Times.
Food stylist: Heather Meldrom. Prop stylist: Paola Andrea.

from the New York Times

submitted by Jeanne Milligan

serves 6

1½ cups full-fat Greek yogurt

2 tablespoons lemon juice

1½ tablespoons ground turmeric

2 tablespoons garam masala

2 tablespoons ground cumin

3 pounds chicken thighs, on the bone

¼ pound unsalted butter

4 teaspoons neutral oil, like vegetable or canola oil

2 medium-sized yellow onions, peeled and diced

4 cloves garlic, peeled and minced

3 tablespoons fresh ginger, peeled and grated or finely diced

1 tablespoon cumin seeds

1 cinnamon stick

2 medium-sized tomatoes, diced

2 red chiles, like Anaheim, or 1 jalapeño, seeded and diced

⅔ cups chicken stock

1½ cups cream

1½ teaspoons tomato paste

3 tablespoons ground almonds

½ bunch cilantro

Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover and refrigerate (for at least an hour, up to one day).

In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onion, and cook, stirring frequently until transparent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown. Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.

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.

Stir in the cream, tomato paste, and almonds and cook for 10 to 15 minutes more. Remove cinnamon stick and garnish with cilantro.