Recipe Background
Who here loves Indian-inspired recipes? Make that a double hands up for us! We're especially fond of this Amazing Butter Chicken. The meat is so deliciously seasoned, and that sauce! Mmm, mmm, mmm! It's perfectly creamy with just the right amount of kick to blow your foodie-loving mind. Dish it up with your favorite fluffy rice and a slice of warm, toasty naan and you've got yourself the kind of feast you'll come back to over and over. Ready to try something new? Amazing Butter Chicken is where you need to start!
Who here loves Indian-inspired recipes? Make that a double hands up for us! We're especially fond of this Amazing Butter Chicken. The meat is so deliciously seasoned, and that sauce! Mmm, mmm, mmm! It's perfectly creamy with just the right amount of kick to blow your foodie-loving mind. Dish it up with your favorite fluffy rice and a slice of warm, toasty naan and you've got yourself the kind of feast you'll come back to over and over. Ready to try something new? Amazing Butter Chicken is where you need to start!
Ingredients
For the butter chicken:
- 1/3 cup yogurt
- 2 cloves garlic grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon plus 1 teaspoon garam masala divided
- 2 tablespoons ginger grated, divided
- 2 1/2 teaspoons kosher salt divided
- 2 teaspoons Kashmiri chili powder divided, can substitute ancho chili powder
- 2 pounds chicken thighs boneless and skinless, cut into 1 1/2-inch-thick pieces
- 5 tablespoons unsalted butter
- 1/2 cup tomato paste
- 1/2 serrano chile seeded and finely chopped
- 1 teaspoon ground cumin
- 1 cup heavy cream
- 1 tablespoon dried fenugreek leaves or kasoori methi optional
- 1 cup water
Optional, for serving:
- basmati rice to taste, cooked and warm
- naan to taste, warm
- 1/4 cup fresh cilantro chopped
Directions
- In a large bowl, whisk the yogurt, the garlic, the lemon juice, 1 tablespoon of the garam masala, 1 tablespoon of the ginger, 2 teaspoons of the salt, 1 teaspoon of the Kashmiri chili powder, and the chicken pieces and toss to coat.
- Cover the bowl and let the chicken marinate in the refrigerator, about 1 hour.
- Preheat the oven on the broiler setting.
- Line a large baking sheet with aluminum foil.
- Spread the marinated chicken pieces onto the prepared baking sheet in a single layer.
- Broil the chicken pieces until they are charred and reach an internal temperature of 165 degrees F, about 15 minutes. Be sure to watch them closely to ensure they do not burn.
- Transfer the baking sheet to a wire rack and let the cooked chicken pieces cool slightly.
- While the chicken pieces are cooking, in a large, high-sided skillet over medium heat, melt the butter.
- Add the tomato paste to the melted butter and cook, stirring constantly, until it has darkened, about 5 minutes.
- Add the serrano chiles and the remaining ginger to the tomato mixture and cook, while stirring, until it is fragrant and the tomato mixture starts to stick to the skillet, about 1 minute.
- Add the remaining garam masala, the cumin, and the remaining Kashmiri chili powder to the sauce mixture and cook, stirring frequently, until it is fragrant and well-incorporated, about 30 seconds.
- Stir the heavy cream, the fenugreek leaves, the remaining salt, the cooked chicken pieces, and the water into the sauce mixture and bring it to a simmer over medium-high heat.
- Reduce the heat to low and simmer the sauce, stirring occasionally, until it has slightly thickened and the fat has separated, about 10-15 minutes.
- Plate the butter chicken with the rice and the naan.
- Serve the butter chicken garnished with the cilantro.
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