Budget-Friendly Butter Chicken (Original video)

Ingredients:

• 1 cup (240 grams) full-fat yogurt
• 1 tablespoon (15 grams) garam masala
• 1 tablespoon (15 grams) kosher salt
• 1.5 pounds (680 grams) boneless, skinless chicken thighs
• 2 tablespoons (30 grams) vegetable oil
• 1 yellow onion, diced
• 2-inch knob of ginger, finely diced
• 6 cloves of garlic, sliced
• Kosher salt and black pepper to taste
• 2 teaspoons (8 grams) smoked or regular paprika
• 2 teaspoons (9 grams) ground cumin
• 1 tablespoon (14 grams) garam masala
• 1.5 teaspoons (6 grams) turmeric powder (optional)
• 14-ounce can of crushed tomatoes
• 2-3 cups (160 milliliters) water
• 1 cup (240 milliliters) heavy cream
• 2 tablespoons (28 grams) unsalted butter
• Fresh cilantro leaves for garnish

Instructions:

1. In a medium-sized bowl, combine yogurt, garam masala, and kosher salt. Mix well.
2. Cut chicken thighs into bite-sized pieces and marinate in the yogurt mixture for at least 30 minutes, preferably overnight.
3. Heat vegetable oil in a large pan and sear the marinated chicken until browned on both sides. Set aside.
4. In the same pan, sauté onions, ginger, and garlic. Season with salt and pepper.
5. Add paprika, cumin, garam masala, and turmeric. Stir and cook until fragrant.
6. Pour in crushed tomatoes and water, simmer until reduced and thickened.
7. Return the chicken to the pan, simmer until cooked through.
8. Stir in heavy cream, simmer briefly, then add butter and stir until melted.
9. Adjust seasoning, garnish with cilantro, and serve with steamed rice.