Murgh Makhani (Indian Butter Chicken)

▢ 4 tbsp unsalted butter, cut into 4 pieces and chilled, divided

▢ 1 onion, chopped fine

5 garlic cloves, minced

▢ 4 tsp grated fresh ginger

▢ 1 serrano chile, stemmed, seeded,

1. Melt 2 tablespoons butter in a large saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes. Add garam masala, coriander, cumin and pepper and cook, stirring frequently, until fragrant, about 3 minutes. Add water and tomato paste and whisk until no lumps of tomato paste remain. Add sugar and 1 teaspoon salt and bring to a boil.

2. Off heat, stir in cream. Using an immersion blender or blender, and minced

▢ 1 tbsp garam masala

▢ 1 tsp ground coriander

▢ 1/2 tsp ground cumin

▢ 1/2 tsp pepper

▢ 1 1/2 cups water

▢ 1/2 cup tomato paste process until smooth, 30 to 60 seconds. Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons butter. Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to four days; gently reheat sauce before adding hot chicken.)

3. Adjust oven rack 6 inches from broiler element and heat broiler. Combine chicken, yogurt, and remaining 1 teaspoon salt in a bowl and toss well to coat. Using tongs, transfer chicken to a wire rack set in aluminum foil — lined rimmed baking 1 tablespoon sugar ▢ 2 tsp table salt, divided

▢ 1 cup heavy cream ▢ 2 lb boneless, skinless chicken thighs, trimmed

▢ 1/2 cup plain Greek yogurt

▢ 3 tbsp chopped fresh cilantro, divided

sheet. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling.

4. Let chicken rest for 5 minutes. While the chicken rests, warm sauce over medium-low heat. Cut chicken into 3/4-inch chunks and stir into sauce. Stir in 2 tablespoons cilantro and season with salt to taste. Transfer to serving dish, sprinkle with remaining 1 tablespoon cilantro, and serve.