Butter chicken curry recipe

Ingredients

4 pounds chicken thighs, chopped into 1-inch cubes
6 garlic cloves, crushed
2 teaspoons garam masala
3 teaspoons ground coriander
3 teaspoons ground cumin
1 teaspoon chilli powder
1 teaspoon paprika
3/4 cup Greek-style (thick) yogurt
7 tablespoons butter, chopped
1 tablespoon white vinegar
3 tablespoons tomato paste
4 large tomatoes, peeled and chopped
6 cardamom pods (crush pods slightly to release seeds and more flavor)
1 cinnamon stick
1 1/2 cup coconut milk
1/2 cup fresh coriander, coarsely chopped

Cooking Instructions

Combine chicken, garlic, spices and yogurt in a covered container. Refrigerate for an hour or two. Melt butter in a deep pan. Add vinegar, tomato paste, tomatoes, cardamom and cinnamon. Boil rapidly, stirring until sauce is thick (approximately 20 minutes). Reduce heat to a simmer and add chicken. Continue to simmer, stirring occasionally until chicken is cooked through. Add cream or coconut milk, simmer a few minutes more, and garnish with chopped cilantro.