Name: Butter Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 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 -; 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Butter Chicken

1. 1/3 c. plain whole-milk yogurt -

2. 2 cloves garlic, grated or finely chopped (about 2 tsp.) -

3. 1 tbsp. fresh lemon juice -

4. 1 tbsp. garam masala -

5. 1 tbsp. grated or finely chopped peeled ginger -

6. 2 tsp. kosher salt -

7. 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne) -

8. 2 lb. boneless, skinless chicken thighs, cut into 1 1/2" pieces -

9. 5 tbsp. unsalted butter -

10. 1/2 c. tomato paste -

11. 1/2 serrano chile, seeded, finely chopped -

12. 1 tbsp. grated or finely chopped peeled ginger -

13. 1 tsp. garam masala -

14. 1 tsp. ground cumin -

15. 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne) -

16. 1 c. heavy cream -

17. 1 tbsp. dried fenugreek leaves or kasoori methi (optional) -

18. 1/2 tsp. (or more) kosher salt -

19. 1/4 c. finely chopped fresh cilantro -

20. Cooked basmati rice or naan, for serving -

How to cook deliciously - Butter Chicken

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Taste and season with salt, if needed. Top with cilantro. Serve over rice.