Butter Chicken
Creamy, aromatic, and deeply comforting, this butter chicken features tender chicken simmered in a rich tomato, butter, and cream sauce infused with warm Indian spices.
Ingredients
First Marination
- 1 LB Boneless Chicken Thighs Cut to 1 inch pieces
- ¾ TSP Kashmiri red chili powder
- ⅓ TSP Salt
- 1 TBSP Lemon Juice
Second Marination
- ⅓ Cup Greek Yogurt Thick is better
- ¾ TBSP Ginger/Garlic Paste finely grated ginger and garlic in equal parts with olive oil and a touch of turmeric
- ⅛ TSP Turmeric
- 1 TSP Garam Masala
- ½ TSP Cumin Powder
- 1 TSP Coriander Powder
- 1 TSP Kasuri Methi or Dried Fenugreek leaves
- 1 TBSP Olive Oil
For the Sauce
- 3 TBSP Butter be liberal
- 1 EA Cinnamon Stick 2 Inches
- 4 EA Green Cardamoms
- 4 EA Whole Cloves
- 2 EA Bay Leaves
- 1.5 CUPS Chopped Onion
- 1.5 LBS Fresh Tomatoes Canned San Marzano are OK to replace fresh if not available.
- ¾ TBSP Ginger/Garlic Paste finely grated ginger and garlic in equal parts with olive oil and a touch of turmeric
- 2 EA Green Chilies Chopped
- ⅓ CUP Whole Raw Cashews
- ½ CUP Water to soak and blend cashews
- 2 TSP Kashmiri red chili powder
- 1 TSP Garam Masala
- 1 TSP Coriander powder
- ¾ TSP Salt
- 1 TBSP Kasuri methi - dried fenugreek leaves ground between palms
- ⅓ CUP heavy cream
- 2 TBSP Chopped Cilantro or Coriander leaves
Instructions
First Marinade
- Marinate chicken with lemon juice, chili powder and salt. Cover and rest for 20 minutes.
Second Marinade
- Next add yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, cumin powder and garam masala powder. Marinate and rest for a minimum of 30 minutes, or overnight for best results. Cover and refrigerate.
- grill or broil the chicken to get charred edges for the flavor.
Make the Sauce
- Melt butter in a pan & add all the whole spices – cinnamon, cloves,, bay leaves, and cardamoms.
- After they sizzle or bloom add the onion, green chilies, and ginger/garlic paste. Fry on a low heat, for a minute or 2, till it turns fragrant but not burnt.
- Turn off the heat and stir in red chili powder, garam masala, cumin, and coriander powder. Stir in the Tomato puree. Mix well and cover partially. Looking for the oils and tomatoes to separate. Add cashew paste and return to boil over medium heat. Cook until the puree turns thick.
- add the grilled or broiled chicken, add water if too thick. cover and simmer, but not too long as the chicken is already cooked. about 5 -7 minutes.
- Stir in salt, sugar and kasuri methi. Taste test and optionally add more garam masala & another tablespoon butter for additional flavor (both are optional). Turn off heat and stir in the heavy cream. Garnish Butter Chicken with chopped cilantro leaves and some cream. Serve with Turmeric rice ,steamed Basmati Rice, Butter naan or Cumin Rice