Butter Chicken
Our Butter Chicken is a sumptuous dish featuring tender pieces of chicken marinated in a rich and creamy tomato-based sauce, offering a harmonious fusion of Indian spices and velvety flavors that will satisfy your culinary cravings.
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Ingredients
- 2 Tbsp. unsalted butter cut into two and chilled
- 1/2 cup finely chopped white or yellow onion
- 4 cloves minced fresh garlic
- 3 tsp. minced fresh ginger
- 2 tsp. minced serrano or more to taste
- 1 1/2 tsp. garam masala
- 1/2 tsp. coriander
- 1/4 tsp. cumin
- 1/4 tsp. ground black pepper
- 3/4 cup water
- 1/4 cup tomato paste
- 1/2 tsp. granulated sugar
- 1 tsp. kosher salt divided
- 1/2 cup heavy cream
- 1 lb. boneless skinless chicken thighs trimmed
- 1/4 cup plain greek yogurt
- 1 1/2 Tbsp. chopped fresh cilantro
Instructions
Making Sauce
- In a medium size sauce pan, melt 1 Tbsp. of butter. Add onion garlic, ginger, and serrano pepper and cook over medium heat until onion begin to brown and soften, approximately 10 minutes. Add garam masala, coriander, cumin, pepper, and cook stirring frequently until fragrant, 2-3 minutes. Add water and tomato paste and stir until fully combined and no lumps remain. Add sugar and 1/2 tsp. of salt and bring to a boil. Cook for 2-3 minutes once boiling. Turn off heat and stir in heavy cream. Using an immersion blender (or normal blender), process until smooth and no lumps remain (45 seconds). Cover and set aside. If not using immediately, the sauce can be refrigerated for up to 4 days and can be reheated gently over low heat.
Cooking Chicken
- Adjust oven rack to 6 inches below broiler. Turn on oven to broil setting.
- Prepare foil lined rimmed cookie sheet with a well greased wire rack on top.
- In a large bowl, combine chicken, yogurt, and remaining 1/2 tsp. of salt. Using tongs, place chicken on top of wire rack and broil until chicken registers 170 degrees flipping halfway through the cooking (approximately 20 minutes).
- Remove chicken from oven, let rest for 5 minutes covered with foil. Cut chicken into bite-sized pieces and transfer into warm prepared sauce. Stir in chopped cilantro and serve.
Nutrition
Calories: 677kcal | Carbohydrates: 20g | Protein: 51g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 316mg | Sodium: 1455mg | Potassium: 1146mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1858IU | Vitamin C: 15mg | Calcium: 145mg | Iron: 4mg