Butter Chicken reciepi
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Ingredients:
CHICKEN
- 1/3 c. plain whole-milk yogurt
- 2 cloves garlic, grated or finely chopped (about 2 tsp.)
- 1 tbsp. fresh lemon juice
- 1 tbsp. garam masala
- 1 tbsp. grated or finely chopped peeled ginger
- 2 tsp. kosher salt
- 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
- 2 lb. boneless, skinless chicken thighs, cut into 1 1/2" pieces
MAKHANI SAUCE & ASSEMBLY
- 5 tbsp. unsalted butter
- 1/2 c. tomato paste
- 1/2 serrano chile, seeded, finely chopped
- 1 tbsp. grated or finely chopped peeled ginger
- 1 tsp. garam masala
- 1 tsp. ground cumin
- 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
- 1 c. heavy cream
- 1 tbsp. dried fenugreek leaves or kasoori methi (optional)
- 1/2 tsp. (or more) kosher salt
- 1/4 c. finely chopped fresh cilantro
- Cooked basmati rice or naan, for serving-
- 1/3 c. plain whole-milk yogurt
- 2 cloves garlic, grated or finely chopped (about 2 tsp.)
- 1 tbsp. fresh lemon juice
- 1 tbsp. garam masala
- 1 tbsp. grated or finely chopped peeled ginger
- 2 tsp. kosher salt
- 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
- 2 lb. boneless, skinless chicken thighs, cut into 1 1/2" pieces
MAKHANI SAUCE & ASSEMBLY
- 5 tbsp. unsalted butter
- 1/2 c. tomato paste
- 1/2 serrano chile, seeded, finely chopped
- 1 tbsp. grated or finely chopped peeled ginger
- 1 tsp. garam masala
- 1 tsp. ground cumin
- 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
- 1 c. heavy cream
- 1 tbsp. dried fenugreek leaves or kasoori methi (optional)
- 1/2 tsp. (or more) kosher salt
- 1/4 c. finely chopped fresh cilantro
- Cooked basmati rice or naan, for serving-
Preparation:
CHICKEN
Step 1
In a large bowl, whisk yogurt, garlic, lemon juice, garam masala, ginger, salt, and Kashmiri chili powder. Add chicken and toss to coat. Cover and refrigerate 1 hour.
Step 2
Heat broiler and line a large baking sheet with foil. Spread chicken on prepared sheet in a single layer. Broil, watching closely, until charred and cooked through, about 15 minutes. Let cool slightly.
MAKHANI SAUCE & ASSEMBLY
Step 1
In a large, high-sided skillet over medium heat, melt butter. Add tomato paste and cook, stirring constantly, until darkened, about 5 minutes. Add chile and ginger and continue to cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more.
Step 2
Add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds. Stir in cream, fenugreek (if using), 1/2 teaspoon salt, chicken, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce has slightly thickened and fat has separated, 10 to 15 minutes.
Step 3
Taste and season with salt, if needed. Top with cilantro. Serve over rice.
Step 1
In a large bowl, whisk yogurt, garlic, lemon juice, garam masala, ginger, salt, and Kashmiri chili powder. Add chicken and toss to coat. Cover and refrigerate 1 hour.
Step 2
Heat broiler and line a large baking sheet with foil. Spread chicken on prepared sheet in a single layer. Broil, watching closely, until charred and cooked through, about 15 minutes. Let cool slightly.
MAKHANI SAUCE & ASSEMBLY
Step 1
In a large, high-sided skillet over medium heat, melt butter. Add tomato paste and cook, stirring constantly, until darkened, about 5 minutes. Add chile and ginger and continue to cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more.
Step 2
Add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds. Stir in cream, fenugreek (if using), 1/2 teaspoon salt, chicken, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce has slightly thickened and fat has separated, 10 to 15 minutes.
Step 3
Taste and season with salt, if needed. Top with cilantro. Serve over rice.
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