1 1/2poundsboneless skinless chicken thighs, fat removed and cut into small pieces
4tablespoonsunsalted butter, divided
1/2yellow onion, diced
1/2cupprepared butter masala sauce, (you can also use tikka masala sauce)
2tablespoonsred chili paste
1tablespoonextra virgin olive oil
Salt and pepper
1tablespoonfresh lemon juice
1tablespoonfreshly chopped cilantro, plus more for garnish
Basmati rice, for serving
Fresh naan, for serving
In a 4-quart saucepan over medium-high heat, melt 2 tablespoons butter. Add onion and cook until translucent. Reduce heat to medium and add garlic, stirring frequently until garlic is soft, about 2 to 3minutes. Stir in water, then add garam masala, paprika, coriander, cumin, chili powder and cayenne pepper; cook 5 minutes, stirring occasionally. Add tomato paste, masala sauce, red chili paste and tomato. Reduce heat to low and simmer30 minutes.
In a large skillet over medium-high heat, heat olive oil. Add chicken and sear on both sides; continue cooking until the chicken is cooked through. Remove from the heat, drain juices and season with salt and pepper.
Add remaining butter, cream, lemon juice and cilantro to the sauce. Stir to combine, until the butter is melted. Stir in the chicken. Serve with basmati rice and fresh naan.
Storing: Cooked and cooled butter chicken masala can be stored in the fridge for 4-5 days in a sealed airtight container. Freezing: To freeze any leftovers, pour into a freezer-safe bag or airtight container and freeze for 3-4 months. Thaw in the fridge overnight before reheating and serving.This recipe is a copycat of the Indian Butter Chicken served at Sanaa Restaurant. It can be found in the issue of Delish Loves Disney and is published with permission from Disney Parks.