Butter Chicken
Servings: 8
Ingredients
Marinade
- 2 kg chicken thighs boneless, skinless
- 90 g plain Greek yogurt
- 30 g canola oil
- 2 tsp paprika
- 2 tsp cayenne pepper
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp lemon juice
- 1 tsp kosher salt
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp kasuri methi dried fenugreek leaves
Sauce
- 30 g grapeseed oil
- 800 g tomatoes canned, diced
- 300 g white onions diced
- 75 g ginger diced
- 35 g garlic diced
- 115 g water 1/4 cup
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp cayenne pepper
Cooking
- 15 g butter
- 1 tbsp grapeseed oil
- 1/2 cup water
- 3/4 cup water
- 31 g cane sugar
- 250 g whipping cream
- 80 g butter
- 1 tbsp kasuri methi dried fenugreek leaves
- 15 g cilantro finely chopped
Instructions
Marinating the Chicken - Day Before
- Combine the ingredients for the marinade, and mix well.
- Cover the chicken with the marinade, and marinate in the fridge for 24 hours.
Sauce Preparation - Day Before
- Drain the liquid from the can of diced tomatoes.
- Blend the tomatoes.
- Heat 2 tbsp of grapeseed oil over medium-high heat. Cook the onions, garlic, and ginger for 5 minutes, until they are golden.
- Deglaze the pan with 115 g of water.
- Add the spices and cook for 1 minute.
- Add the blended tomatoes and cook for 4-5 minutes, until the oil starts to separate.
- Cool the sauce and store in the fridge overnight.
Final Preparation
- Heat the butter and oil over medium-high heat.
- Cook the chicken for 3 minutes on one side, then flip and cook for 2 minutes on the other side. The chicken should char nicely.
- Add the sauce that was prepared the night before to the chicken. Add the sugar.
- Cover and simmer for 7 minutes.
- Pour in the whipping cream and return to a simmer.
- Stir in the kasuri methi and butter.
- Garnish with cilantro leaves when serving.