Creamy Butter Chicken for Two

1. Cook Aromatics

Begin by melting 1 tablespoon of butter in a medium saucepan over medium heat. Add the finely chopped onion, minced garlic, grated ginger, and minced serrano chile to the pan. Cook these aromatics, stirring frequently, for about 6 to 8 minutes until the onion softens and begins to brown.

2. Cook Spices

Add the garam masala, ground coriander, ground cumin, and black pepper to the pan. Cook the spices, stirring frequently, for about 3 minutes until they become very fragrant.

3. Make Sauce

Whisk in the water and tomato paste until no lumps remain, then add the sugar and 0.5 teaspoon of salt. Bring the mixture to a boil, then remove the pan from heat and stir in the heavy cream. Using an immersion blender or a regular blender, process the sauce until smooth for about 30 to 60 seconds. Return the sauce to a simmer over medium heat, whisking in the remaining 1 tablespoon of butter until fully incorporated. Remove the pan from heat and cover to keep warm.

4. Broil Chicken

Adjust your oven rack and heat the broiler. In a bowl, combine the trimmed chicken thighs with the Greek yogurt and the remaining 0.5 teaspoon of salt, tossing well to coat the chicken evenly. Transfer the coated chicken to a wire rack set on an aluminum foil-lined rimmed baking sheet. Broil the chicken, flipping halfway through, for about 16 to 20 minutes until it is evenly charred on both sides and registers 175°F.

5. Finish Dish

Let the chicken rest for 5 minutes before cutting it into 0.75-inch chunks. Warm the sauce over medium-low heat and stir in the chicken chunks along with 1 tablespoon of chopped cilantro. Season with salt to taste. Transfer the creamy butter chicken to a serving dish and sprinkle with the remaining 1.5 teaspoons of chopped cilantro. Serve immediately and enjoy the rich, flavorful dish.