Butter Chicken
Ingredients
The chicken and marinade
-
2
lbs
chicken thighs, trimmed of visible fat, cut into 1 1/4-inch pieces
-
½
cup
whole plain yogurt
-
1
Tbsp
fresh lemon juice
-
2
Tbsp
garam masala
-
4
tsp
fenugreek leaves, slightly crushed
-
1
tsp
turmeric
-
2
tsp
smoked paprika
-
2
Tbsp
minced garlic
-
2
Tbsp
peeled and minced ginger
-
to taste
salt and freshly ground black pepper
The sauce
-
4
Tbsp
butter, cut into pieces
-
1½
cups
chopped yellow onion
-
to taste
cayenne pepper
-
1
can
diced fire roasted tomatoes (14.5 oz)
-
¾
cup
heavy cream
-
¼
cup
low sodium chicken broth
-
3
Tbsp
cilantro, chopped or whole leaves
Instructions
- In a large mixing bowl, combine chicken pieces, yogurt, lemon juice, 1 Tbsp garam masala, 3 tsp fenugreek leaves, turmeric, ½ tsp smoked paprika, 1 Tbsp garlic, 1 Tbsp ginger, and salt. Mix well.
- Cover the bowl and refrigerate to marinate for at least 2 hours or up to 24 hours.
- After marinating, transfer the chicken to a greased 13 by 9-inch baking sheet and spread it into an even layer.
- Preheat the broiler and position the oven rack 3 inches below it. Broil the chicken until cooked through and browned, about 10 to 15 minutes.
- While the chicken broils, melt 4 Tbsp of butter in a skillet over medium-high heat.
- Add the chopped onion to the skillet and sauté until lightly golden brown, about 7 minutes. Then add the remaining 1 Tbsp garlic and 1 Tbsp ginger, and sauté for an additional minute.
- Stir in the remaining 1 Tbsp garam masala, 1½ tsp smoked paprika, and 1 tsp fenugreek. Sauté for 30 seconds.
- Pour in the fire roasted tomatoes, cover, and simmer over low heat for 10 minutes.
- Transfer the tomato mixture to a blender and blend until smooth.
- Return the blended sauce to the skillet over medium-low heat. Add the heavy cream and chicken broth, stirring to combine. Season with salt, pepper, and cayenne pepper to taste.
- Add the cooked chicken pieces and any rendered juices from the baking sheet to the sauce. Cover and warm through for a few minutes.
- Serve warm over rice or with naan.
Nutrition Facts (estimated)
Servings
5
Calories
594
Total fat
42g
Total carbohydrates
18g
Total protein
34g
Sodium
380mg
Cholesterol
236mg
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