Butter Chicken with Coconut Infusion

This Butter Chicken recipe combines traditional Indian flavors with a creative twist by incorporating coconut milk for creaminess and a subtle sweetness. The tender chicken is simmered in a rich, spiced tomato sauce, delivering a comforting and aromatic dish that's perfect for any occasion. It respects traditional culinary principles while offering a unique flavor profile.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 can (14 oz) crushed tomatoes
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions:

1. In a large pan, heat the butter and vegetable oil over medium heat. Add the cumin seeds and sauté until they begin to crackle.
2. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the chicken pieces and cook until they are browned on all sides, about 5-6 minutes.
5. Sprinkle in the coriander powder, garam masala, turmeric powder, and chili powder, stirring well to coat the chicken with the spices.
6. Pour in the crushed tomatoes and bring to a simmer. Cook for about 10 minutes, allowing the flavors to meld.
7. Add the coconut milk and season with salt. Simmer for an additional 10 minutes until the chicken is cooked through and the sauce thickens.
8. Garnish with fresh cilantro and serve hot with basmati rice or naan.