Butter Chicken (Print Version)
# Ingredients:
01 -
Boneless chicken thighs - 2 pounds.
02 -
Unsalted butter - 3 tablespoons.
03 -
Yellow onion, finely diced - 1.
04 -
Fresh ginger root, grated - 1 tablespoon.
05 -
Fresh garlic cloves, minced - 5.
06 -
Ground cumin - 2 tablespoons (divided).
07 -
Garam masala - 3 teaspoons (divided).
08 -
Ground coriander - 1 teaspoon.
09 -
Chili powder - 1/2 teaspoon.
10 -
Ground turmeric - 1/2 teaspoon.
11 -
Cinnamon stick - 1.
12 -
Kosher salt - 3/4 teaspoon.
13 -
Chicken broth - 1/4 cup.
14 -
Crushed tomatoes - 14 ounces.
15 -
Granulated sugar - 1 teaspoon.
16 -
Heavy cream - 1 cup.
17 -
Fresh lemon juice - 2 tablespoons.
18 -
Plain yogurt - 1 cup.
# Instructions:
01 -
Mix yogurt with lemon juice and 2 teaspoons garam masala in a bowl. Add chicken and coat well. Let marinate 30 minutes to overnight.
02 -
Heat oil in a large pan. Remove chicken from marinade and brown on both sides until golden, about 6 minutes total. Set aside.
03 -
In same pan, melt butter and cook diced onions until soft. Add ginger, garlic, and all spices except extra garam masala. Cook 1 minute until fragrant.
04 -
Pour in broth, tomatoes, and sugar. Add browned chicken back to pan. Simmer 10 minutes until sauce thickens slightly.
05 -
Stir in heavy cream and simmer 5-10 minutes more. Remove cinnamon stick before serving.
06 -
Top with fresh cilantro and serve hot over steamed rice.
# Notes:
01 -
Marinating overnight yields most tender results.
02 -
Sauce will thicken as it cools.
03 -
Can be made ahead and reheated gently.