Name: Creamy Butter Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 700 g chicken breast; 2 tbsp vegetable oil; 2 tbsp butter; 1 medium onion; 4 cloves garlic; 2 tsp fresh ginger; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 400 g crushed tomato; 2 tbsp tomato paste; 2.4 dl heavy cream; 1 tsp salt; 1 tsp sugar; 0.5 tsp black pepper; 30 g fresh cilantro

UntrainedChef

Tips from the kitchen

Don't crowd the pan when you brown the chicken. Cook it in two batches if you need to, otherwise it steams instead of getting that golden color, and that color is where a lot of the flavor comes from.
Toast the spices for the full minute in step 2, but keep stirring so the garlic and ginger don't catch and turn bitter. You'll smell when they're ready.
Take the heat right down before the cream goes in. If the sauce is bubbling hard the cream can split and go grainy on you.
The chicken is done when it's heated through and the sauce clings to a spoon. Drag your spoon across the bottom of the pan and if the line holds for a second, you're there.
Save half the cilantro for the very end. Stirring some in and scattering the rest on top keeps it fresh and green.

Ways to vary it

Swap the chicken breast for boneless thighs if you like them juicier. They hold up well during the 8 to 10 minute simmer.
For more heat, add a chopped green chili or a pinch of chili powder along with the other spices in step 2.
A handful of cashews blitzed into the tomatoes before simmering gives the sauce a thicker, nuttier body if you want to go that way.

Storage & leftovers

Keeps in the fridge for 3 to 4 days in a sealed container, and honestly the flavor is even better the next day. It freezes well for up to 3 months, though the cream can look a little separated when it thaws. Reheat gently on the stove over low heat, stirring now and then, and add a splash of cream or water if it's gone too thick.