Butter Chicken

Start cooking the rice first, as it takes the longest to prepare, following the package instructions. Rinse the chicken thighs and pat them dry with a paper towel. Cut the chicken into 1-inch pieces and season with salt and pepper. Heat a medium skillet over medium heat and add a tablespoon of olive oil. Sear the chicken in batches until browned, then remove it from the skillet and set aside—it will finish cooking in a later step. Wipe the skillet clean.

Stem, seed, and remove the membranes of 1 jalapeño pepper, then dice it very finely. Heat 2 teaspoons of olive oil in a skillet and add the diced jalapeño, 2 tablespoons of curry powder, 2 teaspoons of ginger (fresh or paste), and 4 minced garlic cloves. Cook the mixture for 2-3 minutes, just until it becomes fragrant.

Next, pour in 15 ounces of tomato sauce and a tablespoon of honey, stirring until everything is well combined. Return the chicken and any accumulated juices to the skillet. Bring to a boil, then reduce to a slow simmer for 12-15 minutes or until chicken is thoroughly cooked through.

Take the skillet off the heat and stir in 2 tablespoons of butter until it melts.

Then stir in 1/8 of a cup of Greek yogurt. Slice the remaining jalapeno and chop parsley.

Serve over Basmati rice with freshly chopped parsley and sliced jalapenos. Enjoy!