The key to this dish is the spice mix because honestly, it is very simple to make but those spices give it so much flavor!
CHICKEN: •2lb = 908g Chicken thighs, skinless, boneless • 200g = 1 cup Plain yogurt, I like 2% Greek yogurt • 1 T = 7g Ginger paste or grated • 2 Garlic cloves, grated • 1 tsp = 6g Butter chicken spices* • 1 ¼ tsp = 8g Kosher salt SPICES: •2 tsp Coriander, ground • 1 tsp Cayenne pepper • 1 tsp Paprika • 1 tsp Punjabi masala • ½ tsp Turmeric, ground SAUCE: •3 T Vegetable oil or ghee • ½ Red onion, finely chopped • 1 Carrot, chopped • ½ Red bell pepper, chopped • 1 ½ cups Tomatoes, diced • ¼ cup Heavy cream • ½ tsp Butter chicken spices • ½ tsp Kosher salt ACCOMPANIMENTS: • Basmati rice cooked with cumin seeds • Chapati (Indian “flatbreads” or “tortillas”) • Chutneys • Cilantro leaves
Serve with any or all of the accompaniments and enjoy!