Butter Chicken (Print Version)
# Ingredients:
01 -
2 pounds of boneless chicken thighs.
02 -
3 tablespoons of butter (unsalted).
03 -
1 finely chopped yellow onion.
04 -
1 tablespoon of grated fresh ginger.
05 -
5 minced garlic cloves.
06 -
2 tablespoons of ground cumin (split up).
07 -
3 teaspoons of garam masala (used in parts).
08 -
1 teaspoon of ground coriander.
09 -
1/2 teaspoon chili powder.
10 -
1/2 teaspoon turmeric powder.
11 -
1 cinnamon stick.
12 -
3/4 teaspoon kosher salt.
13 -
1/4 cup chicken stock.
14 -
14 ounces canned crushed tomatoes.
15 -
1 teaspoon sugar.
16 -
1 cup heavy cream.
17 -
2 tablespoons lemon juice (freshly squeezed).
18 -
1 cup plain yogurt.
# Instructions:
01 -
In a bowl, blend yogurt, lemon juice, and 2 teaspoons of garam masala. Toss chicken to coat evenly and let it sit for 30 minutes or even overnight.
02 -
Heat oil in a big pan. Remove chicken from the yogurt mixture, then cook both sides until golden, about 6 minutes total. Set aside once done.
03 -
Using the same pan, melt butter, then sauté chopped onions until soft. Stir in garlic, ginger, and spices (hold back the extra garam masala). Let it cook for a minute till the aroma rises.
04 -
Add crushed tomatoes, sugar, and chicken broth to the pan. Return the cooked chicken to the mix, then simmer for 10 minutes until the sauce reduces slightly.
05 -
Mix in heavy cream and let it cook for an additional 5-10 minutes. Take out the cinnamon stick right before plating.
06 -
Sprinkle with fresh cilantro and pair with warm steamed rice while it’s still hot.
# Notes:
01 -
For the most tender texture, marinate overnight.
02 -
The sauce gets thicker as it cools.
03 -
Reheats nicely if made ahead of time.