Indian Butter Chicken for Freezing

Ingredients

• 2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 cup plain whole-milk yogurt
• 2 tablespoons lemon juice
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 teaspoon salt
• 4 tablespoons unsalted butter, divided
• 1 tablespoon vegetable oil
• 1 yellow onion, finely chopped
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 28 ounces crushed tomatoes
• 1 cup heavy cream
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped, for garnish

Method

1. 1

   In a large bowl, combine the chicken, yogurt, lemon juice, garlic, ginger, garam masala, cumin, turmeric, chili powder, and salt. Cover and marinate in the refrigerator at least 4 hours, or overnight for best flavor.

2. 2

   Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Working in batches, sear the marinated chicken pieces until browned on the outside, about 3 minutes per side. Transfer to a plate; the chicken does not need to be cooked through yet.

3. 3

   Reduce heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Add the chopped onion and cook, stirring occasionally, until softened and golden, about 6 minutes.

   6:00 · Cook onion
4. 4

   Stir in the garlic, ginger, garam masala, cumin, turmeric, and chili powder, and cook until fragrant, about 1 minute.

   1:00 · Cook spices
5. 5

   Pour in the crushed tomatoes, scraping up any browned bits from the pan. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 15 minutes.

   15:00 · Simmer tomato sauce
6. 6

   Return the seared chicken and any accumulated juices to the skillet. Simmer until the chicken is cooked through, about 10 minutes.

   10:00 · Simmer chicken in sauce
7. 7

   Stir in the heavy cream, sugar, and salt. Simmer gently for 5 minutes to let the flavors meld, then taste and adjust seasoning as needed.

   5:00 · Simmer with cream
8. 8

   Remove from heat and let the butter chicken cool to room temperature before dividing into airtight freezer containers or heavy-duty freezer bags.

9. 9

   Label containers with the date and freeze flat for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat, stirring occasionally, before serving garnished with cilantro.