About
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
Step 1 -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.
Step 2 -Cover the bowl and let the chicken marinate in the refrigerator, about 1 hour.
Step 3 -Preheat the oven on the broiler setting.
Step 4 -Line a large baking sheet with aluminum foil.
Step 5 -Spread the marinated chicken pieces onto the prepared baking sheet in a single layer.
Step 6 -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.
Step 7 -Transfer the baking sheet to a wire rack and let the cooked chicken pieces cool slightly.
Step 8 -While the chicken pieces are cooking, in a large, high-sided skillet over medium heat, melt the butter.
Step 9 -Add the tomato paste to the melted butter and cook, stirring constantly, until it has darkened, about 5 minutes.
Step 10 -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.
Step 11 -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.
Step 12 -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.
Step 13 -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.
Step 14 -Plate the butter chicken with the rice and the naan.
Step 15 -Serve the butter chicken garnished with the cilantro.
