IndiaSouth Asia

Butter Chicken

Name: Butter Chicken
Total time: 1 h
Yield: 4 servings
Ingredients: 700 g Chicken thighs (boneless, skinless), cut into bite-size pieces; ½ cup Plain yogurt, for the marinade; 2 tsp Paprika, for the marinade; 1 tsp Garam masala, for the marinade; 2 tsp Ginger root, grated; 5 cloves Garlic, grated; 1 Lemon, juiced, for the marinade; 1 tsp Table salt; 1 tbsp Vegetable oil, for browning the chicken; 3 tbsp Unsalted butter; 14 oz Canned whole peeled tomatoes, crushed by hand; 1 tsp Paprika, for the sauce; 1 tsp Garam masala, for the sauce; 1 tsp Ground cumin; 1 tsp Granulated sugar; ½ cup Heavy cream; 2 tbsp Cilantro, chopped, for garnish (optional)

1 hrServes 4$66.38

Chicken thighs marinated in yogurt, paprika, and spices are browned, then simmered in a tomato sauce enriched with butter and cream (murgh makhani). Paprika stands in for Kashmiri chili powder: the color is similar and the heat is a little lower.

Ingredients

700 gChicken thighs (boneless, skinless)cut into bite-size piecesBuy 1.55 lb
½ cupPlain yogurtfor the marinadeBuy 1 tub
2 tspPaprikafor the marinadeBuy 1 jar
1 tspGaram masalafor the marinadeBuy 1 jar
2 tspGinger rootgratedBuy 0.01 lb
5 clovesGarlicgratedBuy 1 head
1Lemonjuiced, for the marinade
1 tspTable saltBuy 1 canister
1 tbspVegetable oilfor browning the chickenBuy 1 bottle
3 tbspUnsalted butterBuy 1 package
14 ozCanned whole peeled tomatoescrushed by handBuy 1 can
1 tspPaprikafor the sauce
1 tspGaram masalafor the sauce
1 tspGround cuminBuy 1 jar
1 tspGranulated sugarBuy 1 bag
½ cupHeavy creamBuy 1 carton
2 tbspCilantro (optional)chopped, for garnishBuy 1 bunch

Substitution

Paprika in place of “Kashmiri chili powder”. Paprika replaces Kashmiri chili powder, which is unpriced at the reference store; it keeps the red color and mild chile flavor, with a little less heat.

Method

Mix the chicken with the yogurt, 2 tsp paprika, 1 tsp garam masala, half the ginger and garlic, the lemon juice, and salt; marinate at least 30 minutes.
Brown the chicken in the oil in batches and set aside.
Melt the butter and cook the remaining ginger and garlic for 1 minute, then add the tomatoes, remaining paprika, garam masala, cumin, and sugar.
Simmer the sauce 15 minutes, then blend until smooth if desired.
Return the chicken to the sauce, stir in the cream, and simmer until the chicken is cooked through, about 10 minutes; garnish with cilantro.