Butter Chicken
Ingredients
For the marinade
- 1 cup yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground red chili powder
- 1 tsp ground coriander
- 1 tsp turmeric powder
- ½ tsp salt
- 1.5 lbs boneless skinless chicken thighs
- 3 tbsp clarified butter
For the Sauce
- ½ cup butter cut into cubes
- 2 cups tomato sauce
- 1 tbsp sugar
- 1 tsp ground red chili powder
- 2 tbsp dried fenugreek leaves
- 1 tsp garam masala
- 2 cups heavy cream
- salt to taste
Instructions
For the marinade
- Combine all ingredients in a bowl, cover and marinate overnight, or a minimum of 2 hours.
- In a large Dutch Oven, add Clarified Butter and heat on high. Add chicken in batches, ensuring not to crowd the pan, and sear on all sides, creating a deep brown crust. Remove with a slotted spoon and set aside.
For the Sauce
- Using the same dutch oven, melt ¼ cup of butter and add Tomato Sauce, Sugar, Red Chili, 1 tbsp of Fenugreek Leaves, and Garam Masala. Stir, and scrape all the bits of spice leftover from frying the chicken in the pan.
- Continue to cook until tomatoes reduce, thicken, and butter begins to separate (approximately 15-20 minutes).
- Add remaining Butter, Heavy Cream (reserving a few tablespoons), and Salt to taste. Return chicken to pan, bringing the mixture to a simmer. Cook for 5 minutes until chicken is cooked through.
- Garnish with remaining Dried Fenugreek Leaves, and a drizzle of Heavy Cream.
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