Butter Chicken (Print Version)
# Ingredients:
01 -
2 pounds chicken thighs.
02 -
3 tablespoons butter.
03 -
1 onion, diced.
04 -
1 tablespoon ginger, grated.
05 -
5 cloves garlic, minced.
06 -
1 teaspoon cumin.
07 -
1 teaspoon garam masala.
08 -
1 teaspoon coriander.
09 -
½ teaspoon chili powder.
10 -
½ teaspoon turmeric.
11 -
1 cinnamon stick.
12 -
¾ teaspoon kosher salt (or to taste).
13 -
¼ cup chicken broth.
14 -
14 ounces crushed tomatoes.
15 -
1 teaspoon sugar.
16 -
1 cup heavy cream.
17 -
2 tablespoons lemon juice.
18 -
2 teaspoons garam masala.
19 -
1 tablespoon cumin.
20 -
1 cup plain yogurt.
# Instructions:
01 -
Marinate the chicken in yogurt, lemon juice, and 2 teaspoons garam masala for at least 30 minutes or overnight for best results.
02 -
Remove the chicken from the marinade, allowing excess to drip off. Brown the chicken in 1 tablespoon olive oil or vegetable oil until browned on both sides, about 6 minutes. Remove from pan and set aside.
03 -
Melt butter over medium heat, then cook the onions until tender. Add the ginger, garlic, and spices (cumin, garam masala, coriander, chili powder, turmeric, and cinnamon stick) and cook for 1 minute until fragrant.
04 -
Add the chicken broth, browned chicken, crushed tomatoes, and sugar. Simmer for 10 minutes until the sauce is slightly thickened.
05 -
Stir in the heavy cream and cook for an additional 5-10 minutes. Discard the cinnamon stick before serving.
06 -
Garnish with fresh cilantro and serve over steamed rice.