Butter Chicken
"Tender Costco chicken thighs braised in a velvety, spiced tomato-cream sauce — the weeknight version of everyone's favorite Indian comfort food."
The Game Plan
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Cut chicken thighs into bite-sized pieces and season generously with salt, garam masala, turmeric, cumin, paprika, and cayenne. Toss to coat evenly.
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Melt 2 tbsp butter with the coconut oil in a large deep skillet or Dutch oven over medium-high heat. Sear the chicken in batches until golden on the outside (doesn't need to be cooked through), about 3–4 minutes per batch. Remove and set aside.
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In the same pan, melt the remaining 2 tbsp butter over medium heat. Add the diced onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook for 1 minute until fragrant.
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Stir in the tomato paste and cook for 30 seconds. Pour in the can of diced tomatoes with their juices. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
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Use an immersion blender to blend the sauce until smooth (or transfer to a blender in batches). Return to the pan if needed.
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Stir in the heavy cream and sugar. Return the chicken pieces to the sauce. Simmer on medium-low for 8–10 minutes until the chicken is cooked through and the sauce is rich and creamy.
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Taste and adjust salt and cayenne. Serve over basmati rice or with warm naan, garnished with fresh cilantro.
