Indian Butter Chicken Curry

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp kosher salt
• 1 cup Greek yogurt
• 4 garlic cloves, minced
• 2 tbsp ginger, grated
• 2 tbsp tomato paste
• 1 cup heavy cream
• 1/4 cup cilantro, chopped
• 1 1/2 cups basmati rice

Instructions

1. 1

   In a large bowl, combine the chicken, garam masala, cumin, paprika, and salt. Add the yogurt and mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes, up to 24 hours.

2. 2

   In a large skillet over medium-high heat, sauté the garlic and ginger in a bit of oil for 1 minute until fragrant.