A simple recipe for Butter Chicken

Ingredients:

Marinade

• 0.5 cup Greek yogurt
• 1 tbsp. chili powder
• 1 tbsp. l. ground cumin
• 1 tbsp turmeric
• 1 tbsp. garam masala
• 1 tbsp. hot Hungarian paprika
• 900 g chicken fingers, cut into 2.5 cm pieces.
• 4 tablespoons salted butter

Sauce

• 1 tbsp. pureed tomatoes
• 1 teaspoon of sugar
• 5 cm of ginger root, grated
• 2 cloves garlic, grated
• 3/4 - 1 cup heavy cream, room temperature

For serving

• 1/4 cup chopped fresh cilantro, plus extra for sprinkling
• 2 tbsp. boiled basmati rice

Preparation:

1. Marinade:
   
   In a bowl, combine yogurt, chili pepper, cumin, turmeric, garam masala, paprika, 2 teaspoons of salt, and a few grinds of black pepper. Stir until the mixture is uniform in color. Transfer to a large zip-lock bag and add the chicken. Let sit on the counter at room temperature for 2 hours.
2. Chicken:
   
   In a large, straight-sided skillet, melt the butter over medium-high heat, then add the chicken pieces from the bag, shaking off any excess marinade. Cook, turning, until browned in spots but mostly white, about 8 minutes.
3. Sauce:
   
   Add the pureed tomatoes, sugar, ginger, and garlic to the pan. Bring to a simmer. Stir, and when the pan begins to smell of garlic and ginger, add the heavy cream and stir again until the sauce is evenly colored. Cover and simmer over low heat for 20 minutes.
4. Sprinkle with cilantro and serve with rice, sprinkled with more cilantro.