Butter Chicken

Yield: 2 servings

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Butter Chicken

Prep time: 5 MinCook time: 1 HourTotal time: 1 H & 5 M

Ingredients

Marinade

• 1/2 cup whole-milk Greek yogurt
• 2 garlic cloves, grated
• 1/2 tablespoon finely grated ginger
• 1 teaspoon kosher salt
• 1 tablespoon lemon juice
• 1 pound boneless, skinless chicken thighs

Sauce

• 1/4 cup (1/2 stick) cultured or unsalted butter, divided
• 1 3-inch cinnamon stick
• 1/2 teaspoon ground cardamom
• 1 tablespoon ground cumin
• 1 medium onion, sliced
• 1 serrano chile, split lengthwise
• Kosher salt to taste
• 2 garlic cloves, grated
• 1/2 tablespoon finely grated ginger
• 1 tablespoon garam masala
• 1/2 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1 14-ounce can whole peeled tomatoes
• 1/4 cup heavy cream
• 1 tablespoon ghee
• Chopped cilantro, steamed basmati rice, and naan (for serving)

Preparation

Marinate the chicken.

1. Whisk yogurt, garlic, ginger, lemon juice, and salt in a medium bowl.
2. Add chicken and toss to coat. Cover and chill for at least 1 hour and up to 1 day.

Make the sauce

1. Melt 2 tablespoons butter in a large wide pot over medium heat. Cook cinnamon, cardamom pods, clove, and fenugreek seeds (if using), stirring until slightly darker and fragrant, 1–2 minutes.
2. Add onion and chile, season with salt, and cook, stirring occasionally, until the onion is golden and beginning to caramelize, 8–10 minutes.
3. Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to the bottom of the pot, 2–3 minutes.
4. Add garam masala, paprika, and turmeric. Cook, stirring, until very fragrant, about 1 minute.
5. Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute.
6. Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until the sauce is the consistency of a thick ragù, 20–25 minutes. Discard cinnamon stick (leave other whole spices).
7. Transfer the mixture to a blender and purée until smooth. Cut remaining 2 tablespoons butter into pieces. Add butter and cream to the blender and purée until creamy; season with salt. Return the sauce to the pot and bring to a simmer.

Assemble together.

1. Clean pot and heat 1 tablespoon ghee over medium-high heat. Once melted and bubbling, arrange chicken in a single layer and cook on both sides, about 4-5 minutes, until browned.
2. When cool enough to handle, cut into 3/4" pieces. Add chicken to the simmering sauce and cook for 4–5 more minutes.
3. Top chicken and sauce with cilantro. Serve with rice and naan alongside.

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