Butter Chicken
Butter Chicken
Serves: 4-6 Cooking Time: 60 min
Ingredients
Fresh
3 pound Chicken thigh, diced
1 1/4 Cup Plain Yogurt
10 Tbsp Butter, unsalted
1 Cup Heavy Cream
10 oz Yellow Onion, chopped
6 Cloves Garlic
1 1/2" Ginger
5 Arbol Chilis
1 bunch Cilantro
Pantry
2 Tbsp Turmeric
2 Tbsp Coriander
2 Tbsp Garam Masala
1 can Diced Tomato
7 pods Cardamom
2 sticks Cinnamon
8 whole Cloves
1 Tbsp Salt
Instructions
In a food processor, make a fine paste with ginger, garlic, and arbol chillies.
In a mixing bowl, marinate chicken with 1 Tbsp of paste, 1 Tbsp each of turmeric, coriander, and garam masala, 5 Tbsp of yogurt, 2 Tbsp of oil, and 1 Tbsp of salt. Mix well, cover, and put in the fridge for at least 30 min.
Preheat oven to 375 F.
In a large saucepan, heat oil over medium heat. Add bay leaves, cardamom, cinnamon sticks, and cloves. Stir. Add onions and cook for 10 minutes, stirring often.
Add the remainder of the paste and reduce to low heat. Let cook for 5 min, then add the rest of the turmeric, coriander, and garam masala, stirring constantly for 1 min.
Add the remainder of the yogurt and tomatoes. Cook at low temp until tomatoes have been reduced. You may add water as needed if moisture is lost.
While sauce is simmering at low heat, lay marinated chicken onto a baking sheet or roasting pan. Roast in the oven for 20 min until chicken is firm and crispy on the edges.
Add roasted chicken to sauce. Add butter and heavy cream and mix until well combined. Cover pan and let simmer for 10 minutes.
Serve chicken hot over rice with naan.