Page 173 - 2016TOHCookbook

PREPARATION
1. To make the lime marinated red onions, place the onions in a resealable plastic bag. Add the lime juice, seal and refrigerate overnight.
2. To make the marinade, in a bowl, whisk together the yogurt, lemon juice, turmeric, garam masala and cumin. Place the chicken in a large resealable plastic bag, add the marinade, seal and refrigerate for 3 hours or up to overnight.
3. To make the butter sauce, in a sauté pan, heat the oil and butter over medium heat. Add the onion and cook until caramelized, stirring occasionally. Add the garlic and cook until fragrant, 1 to 2 minutes, stirring frequently. Add the ginger, cumin, cinnamon, tomatoes and jalapeño and cook for 10 minutes.
4. Stir in the stock and the marinated chicken thighs, including the marinade. Raise the heat to medium-high and bring to a boil. Turn heat to low and simmer 30 minutes.
5. Add the cream and simmer until a thermometer inserted in the thickest part of the chicken registers 165°F, about 10 minutes. Remove from heat and stir in the yogurt. Season with salt, to taste.
6. Transfer the chicken to a cutting board. When cool enough to handle, dice into bite-sized pieces. Using an immersion blender, blend the sauce until combined. Stir the chicken back into the sauce.
7. To assemble the rice bowls, divide the rice among 10 serving bowls. Top with the butter chicken and sauce. Garnish with cilantro leaves and lime marinated onions.
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