Butter Chicken

27 mins
Serves 1
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Directions

  1. 1Marinate 2 lbs of boneless, skinless chicken thighs with 4 heaping tablespoons of Greek yogurt, 1 inch of diced fresh ginger, 1 teaspoon of chili powder, 1/2 teaspoon of turmeric, 1 teaspoon of coriander, and 1/2 teaspoon of salt. Add 3 tablespoons of neutral oil to the marinade. Marinate overnight or longer.
  2. 2Marinate 2 lbs of boneless, skinless chicken thighs with 4 heaping tablespoons of Greek yogurt, 1 inch of diced fresh ginger, 1 teaspoon of chili powder, 1/2 teaspoon of turmeric, 1 teaspoon of coriander, and 1/2 teaspoon of salt. Add 3 tablespoons of neutral oil to the marinade. Marinate overnight or longer.
  3. 3Marinate 2 lbs of boneless, skinless chicken thighs with 4 heaping tablespoons of Greek yogurt, 1 inch of diced fresh ginger, 1 teaspoon of chili powder, 1/2 teaspoon of turmeric, 1 teaspoon of coriander, and 1/2 teaspoon of salt. Add 3 tablespoons of neutral oil to the marinade. Marinate overnight or longer.
  4. 4Cook the marinated chicken in a little ghee or oil until cooked, then set aside.
  5. 5Cook the marinated chicken in a little ghee or oil until cooked, then set aside.
  6. 6Cook the marinated chicken in a little ghee or oil until cooked, then set aside.
  7. 7In the same pan, add 3 tablespoons of butter, 1 teaspoon of cardamom, 1 teaspoon of ground coriander, 2 teaspoons of chili powder, 2 teaspoons of turmeric, and 2 teaspoons of garam masala. Toast the spices in the butter until fragrant.
  8. 8In the same pan, add 3 tablespoons of butter, 1 teaspoon of cardamom, 1 teaspoon of ground coriander, 2 teaspoons of chili powder, 2 teaspoons of turmeric, and 2 teaspoons of garam masala. Toast the spices in the butter until fragrant.
  9. 9In the same pan, add 3 tablespoons of butter, 1 teaspoon of cardamom, 1 teaspoon of ground coriander, 2 teaspoons of chili powder, 2 teaspoons of turmeric, and 2 teaspoons of garam masala. Toast the spices in the butter until fragrant.
  10. 10Add 4-5 chopped tomatoes, 3-4 cloves of roughly chopped garlic, 1 roughly chopped red onion, and 1 inch of peeled and chopped ginger to the pan.
  11. 11Add 4-5 chopped tomatoes, 3-4 cloves of roughly chopped garlic, 1 roughly chopped red onion, and 1 inch of peeled and chopped ginger to the pan.
  12. 12Add 4-5 chopped tomatoes, 3-4 cloves of roughly chopped garlic, 1 roughly chopped red onion, and 1 inch of peeled and chopped ginger to the pan.
  13. 13Add 3 tablespoons of water to prevent burning and cook until the tomatoes are saucy and jammy.
  14. 14Add 3 tablespoons of water to prevent burning and cook until the tomatoes are saucy and jammy.
  15. 15Add 3 tablespoons of water to prevent burning and cook until the tomatoes are saucy and jammy.
  16. 16Blend the tomato mixture until smooth.
  17. 17Blend the tomato mixture until smooth.
  18. 18Blend the tomato mixture until smooth.
  19. 19Add the blended mixture back to the pan and add the cooked chicken.
  20. 20Add the blended mixture back to the pan and add the cooked chicken.
  21. 21Add the blended mixture back to the pan and add the cooked chicken.
  22. 22Add 1/2 cup (or more to your liking) of heavy cream and simmer for 15 minutes.
  23. 23Add 1/2 cup (or more to your liking) of heavy cream and simmer for 15 minutes.
  24. 24Add 1/2 cup (or more to your liking) of heavy cream and simmer for 15 minutes.
  25. 25Serve over rice with fresh garlic naan.
  26. 26Serve over rice with fresh garlic naan.
  27. 27Serve over rice with fresh garlic naan.

Ingredients

  • 2 lbs boneless skinless thighs
  • 2 lbs boneless skinless thighs
  • 2 lbs boneless skinless thighs
  • 4 heaping tablespoons Greek yogurt
  • 4 heaping tablespoons Greek yogurt
  • 4 heaping tablespoons Greek yogurt
  • 1 inch fresh ginger
  • 1 inch fresh ginger
  • 1 inch fresh ginger
  • 1 teaspoon chili powder
  • 1 teaspoon chili powder
  • 1 teaspoon chili powder
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon coriander
  • 1 teaspoon coriander
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 3 tablespoons neutral oil
  • 3 tablespoons neutral oil
  • 3 tablespoons neutral oil
  • 3 tablespoons ghee or oil
  • 3 tablespoons ghee or oil
  • 3 tablespoons ghee or oil
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 1 teaspoon cardamom
  • 1 teaspoon cardamom
  • 1 teaspoon cardamom
  • 1 teaspoon ground coriander
  • 1 teaspoon ground coriander
  • 1 teaspoon ground coriander
  • 2 teaspoons garam masala
  • 2 teaspoons garam masala
  • 2 teaspoons garam masala
  • 2 teaspoons chili powder
  • 2 teaspoons chili powder
  • 2 teaspoons chili powder
  • 2 teaspoons turmeric
  • 2 teaspoons turmeric
  • 2 teaspoons turmeric
  • 4 tomatoes
  • 4 tomatoes
  • 4 tomatoes
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 inch peeled ginger
  • 1 inch peeled ginger
  • 1 inch peeled ginger
  • 3 tablespoons water
  • 3 tablespoons water
  • 3 tablespoons water
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 1 fresh garlic naan
  • 1 fresh garlic naan
  • 1 fresh garlic naan

Equipment

ziploc bagknifemeasuring spoonsfrying panwooden spatulablender