Indian Butter Chicken Thighs

Ingredients:
4 chicken thighs (bone-in, skin-on)
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional, for heat)
1 cup tomato puree
1 cup heavy cream
2 tablespoons butter
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Basmati rice or naan (for serving)

Utensils:
Large skillet or frying pan
Measuring spoons
Chef's knife
Cutting board
Wooden spoon or spatula
Plate (for resting chicken)

Instructions:

Prepare the Chicken:

Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.

Sear the Chicken:

Heat the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, place the chicken thighs skin-side down in the skillet. Cook until the skin is golden brown and crispy, about 5-7 minutes.
Flip the chicken and cook for another 2-3 minutes on the other side. Remove the chicken from the skillet and set aside on a plate.

Sauté the Aromatics:

In the same skillet, add the chopped onion and cook until it becomes golden brown, about 5-6 minutes.
Add the minced garlic and grated ginger and cook for another minute until fragrant.

Add the Spices:

Stir in the garam masala, cumin, coriander, turmeric, paprika, and cayenne pepper (if using). Cook for about 1-2 minutes until the spices are fragrant.

Create the Sauce:

Pour in the tomato puree and stir to combine. Bring the mixture to a simmer.
Add the heavy cream and stir until well combined. Let it simmer for a few minutes.

Cook the Chicken:

Return the chicken thighs to the skillet, skin-side up.
Reduce the heat to medium-low, cover, and let the chicken cook for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

Finish with Butter:

Stir in the butter until melted and well combined with the sauce.

Serve:

Remove the chicken thighs from the skillet and plate them. Spoon some of the butter chicken sauce over the top.
Garnish with fresh chopped cilantro.

Tips:
Side Dish Pairing: Serve with basmati rice, naan, or steamed vegetables.
Extra Flavor: Marinating the chicken thighs in yogurt and spices (garam masala, cumin, coriander) for 1-2 hours before cooking adds even more depth of flavor.