Butter Chicken
Directions
- 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.
- 2Cook the marinated chicken in a little ghee or oil until cooked, then set aside.
- 3In 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.
- 4Add 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.
- 5Add 3 tablespoons of water to prevent burning and cook until the tomatoes are saucy and jammy.
- 6Blend the tomato mixture until smooth.
- 7Add the blended mixture back to the pan and add the cooked chicken.
- 8Add 1/2 cup (or more to your liking) of heavy cream and simmer for 15 minutes.
- 9Serve over rice with fresh garlic naan.
Ingredients
- 2 lbs boneless skinless thighs
- 4 heaping tablespoons Greek yogurt
- 1 inch fresh ginger
- 1 teaspoon chili powder
- 0.5 teaspoon turmeric
- 1 teaspoon coriander
- 0.5 teaspoon salt
- 3 tablespoons neutral oil
- 3 tablespoons ghee or oil
- 3 tablespoons butter
- 1 teaspoon cardamom
- 1 teaspoon ground coriander
- 2 teaspoons garam masala
- 2 teaspoons chili powder
- 2 teaspoons turmeric
- 4 tomatoes
- 3 cloves garlic
- 1 red onion
- 1 inch peeled ginger
- 3 tablespoons water
- 0.5 cup heavy cream
- 1 fresh garlic naan
Equipment
ziploc bagknifemeasuring spoonsfrying panwooden spatulablender
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