This chicken is so tender, it’s like buttah. Okay, it is butter. Well. actually, one of the things that makes this Indian takeout classic special is ghee (aka clarified butter), which has a higher smoke point from cooking out the water, and a nutty flavor from caramelized milk solids. It's great for cooking anything, but it's really the star of the show in this creamy, buttery, tomatoey, tender, yogurt-marinated chicken. Now is a good time to add new Indian spices to your cupboard—like garam masala, an essential blend of warm spices—so you can make it, and other curries, all the time.
1 cup full-fat Greek yogurt
5 cloves garlic, minced
½ teaspoon ground turmeric
2 pounds boneless skinless chicken breast (about 2 large halves), cut into 1½-inch pieces
½ cup ghee (clarified butter*), or 4 tablespoons each unsalted butter and canola oil
2 teaspoons kosher salt
1 medium onion, diced
2 tablespoons freshly grated ginger
1½ tablespoons garam masala
1½ teaspoons ground cumin
½ teaspoon cayenne pepper, or more to taste
1 (14-ounce) can crushed tomatoes
1½ cups heavy cream
1 cup chopped cilantro, plus more for garnish
Easy to make, easy to keep.
You say Adobo, I say delicious.
Yet another reason to love your thighs.