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BUTTER CHICKEN

Prep Time: At Least 1 Hour Cook Time: 30 MinutesServings: 5
Butter Chicken is a classic Indian dish that is a loved favorite around the world. This delicious curry is spicy, savory, buttery, creamy… what more could you ask for! Serve this delicious dish with some garlic naan or fresh basmati rice and you will be licking the entire plate clean!

INGREDIENTS:

For the Chicken Marinade:

  • 2 lbs. chicken thighs, trimmed of visible fat, cut into 1 1/4-inch pieces
  • 1/2 cup whole plain yogurt
  • Juice of 1 Lemon
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Cayenne Pepper
  • 1 Tablespoon Turmeric Powder
  • 1 Tablespoon Kashmiri Chili Powder
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Black Pepper
  • 1 Tablespoon Salt

For the Butter Chicken Curry:

  • 1 Medium Sized Yellow Onion
  • 3 Tablespoons of Tomato Paste
  • 2 Tablespoons of Ghee or Unsalted Butter
  • Half a Head of Garlic (Finely Chopped)
  • 3/4 Cup Heavy Cream
  • Salt to taste
  • 1 Teaspoon of Black pepper
  • 1 Tablespoon Kashmiri Chili Powder
  • 1 Tablespoon Turmeric Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Cayenne Powder
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Cinnamon Powder
  • 1 Teaspoon Nutmeg
  • 2 Tablespoons Sugar
  • Juice of 1 Lemon
  • Fenugreek Leaves to Garnish
  • Cilantro Leaves to Garnish

DIRECTIONS:

1.) In a large mixing bowl, slice the chicken thighs into 1 1/4 inch pieces. Be sure to trim the fat off.

2.) Add in the marinade ingredients and mix until well incorporated.

3.) Cover and refrigerate, allowing the chicken to marinate for at least 2 hours. For best results, leave the chicken to marinate overnight.

4.) Once its time to cook, turn your stove on to reach a medium high flame. Add the chicken in a pot and allow the chicken to cook, slightly browning on each side.

5.) Once the chicken is cooked, remove and set aside.

6.) Turn the stove to a medium flame. Drizzle some olive oil to the pot. Add in your diced medium sized yellow onion. Sauté the onions until softened.

7.) Add in your diced garlic and tomato paste. Sauté the tomato paste off for about 1-2 minutes.

8.) At this point, you may add in all the spices listed in the curry above. Be sure to taste and adjust to your preference.

9.) Turn the flame to medium-low. Add in your heavy cream. The sauce should turn light-pink to a bright orange color.

10.) Add in two tablespoons of ghee and mix well. Add in the juice of 1 lemon.

11.) Once you have adjusted the spices and seasoning to your liking, you can begin to serve! Serve the curry with a dash of heavy cream and garnish with a teaspoon of crushed fenugreek leaves and chopped cilantro.

12.) You can eat this curry with naan or rice! Enjoy!