Butter Chicken Masala with Coconut Cream

This Butter Chicken Masala balances the rich, traditional flavors of Indian cuisine with a creative twist of coconut cream for added creaminess and a hint of sweetness. Tender chicken is simmered in a spiced tomato sauce, resulting in a dish that's both comforting and exotic. Perfect for those seeking a classic dish with a modern touch, this recipe is also suitable for a family meal.

Ingredients:

• 1 lb chicken thighs, boneless and skinless
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1 can (14 oz) crushed tomatoes
• 1 cup coconut cream
• Salt, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown.
2. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
3. Add the garam masala, cumin, coriander, turmeric, and chili powder, stirring well to combine. Cook for another minute to toast the spices.
4. Add the chicken thighs to the skillet, cooking until they are browned on all sides.
5. Pour in the crushed tomatoes, stirring to combine. Bring to a simmer and cover, allowing to cook for 15-20 minutes or until the chicken is cooked through.
6. Stir in the coconut cream and season with salt. Simmer for an additional 5 minutes to meld the flavors.
7. Serve hot, garnished with fresh cilantro.