One-Pan Golden Butter Chicken

• butter, to taste
• vegetable oil, to taste
• ghee (optional substitute for butter + oil) (optional)
• yellow onion, to taste
• pinch kosher salt
• boneless skinless chicken thighs, to taste
• garam masala, to taste
• smoked paprika, to taste
• ground cumin, to taste
• 1 tsp turmeric
• ground cinnamon, to taste
• vegetable oil, to taste
• fresh ginger, to taste
• some crushed garlic
• tomato paste, to taste
• a splash of chicken broth
• 1 cup heavy cream
• a chunk of cold butter
• fresh cilantro, to taste

Steps

1. 1.Melt butter in vegetable oil over medium-high heat in a large pan (or use ghee instead).▶0:28
2. 2.Add diced onion and a big pinch of salt; sauté a couple minutes until translucent and lightly colored.▶0:32
3. 3.Add chicken thigh pieces and press into a single even layer to sear.▶0:40
4. 4.Sprinkle garam masala, smoked paprika, ground cumin, turmeric, and cinnamon over the chicken.▶1:00
5. 5.Stir and cook a few minutes so the spices toast on the chicken and infuse the pan fat.▶1:35
6. 6.Make a space in the center, add a little oil, then ginger and garlic; sizzle 30 seconds, stir, and cook about 1 minute.▶1:58
7. 7.Make another space, add tomato paste, cook briefly, then mix everything together.▶2:20
8. 8.Add a splash of chicken broth and 1 cup cream; stir while bringing to a simmer, scraping browned bits from the pan.▶3:06
9. 9.Reduce heat to medium-low and simmer 3–4 minutes until the sauce thickens.▶3:30
10. 10.Reduce heat to low and stir in a chunk of cold butter for extra richness and shine.▶3:50
11. 11.Taste and adjust seasoning; garnish with fresh cilantro and serve over basmati rice with extra sauce spooned over.▶6:21