Butter Chicken

A rich, creamy dish that originated in northern India is a favorite for Indian take-out. What makes this dish so special is its unique blend of spices that give it a very distinctive flavor. Served with rice, it is a dish you will want to make yourself again and again.

Print this recipe

4 chicken thighs
4 chicken legs
1/4 cup unsalted butter
2 tablespoons olive oil
1 onion, diced
4 small garlic cloves, chopped
1 tablespoon fresh ginger, chopped
1 tablespoon dry ground cumin
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon fenugreek
1 cinnamon stick
1 poblano pepper, seeded and diced
Kosher salt to taste
1 cup 35% cream
1/2 cup tomato sauce
2 cups chicken stock

Ingredients – Marinade
1 1/2 cups full-fat Greek yoghurt
2 tablespoons lemon juice
1 tablespoon turmeric
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon ground ginger
2 garlic cloves, chopped
1 teaspoon chili powder

Whisk together all the ingredients for the marinade in a large bowl. Add the chicken and coat. Cover and marinate for at least 2 hours.

In a cast iron pot, melt the butter and oil over medium heat. Add the onions and cook for 2 minutes. Add the garlic, ginger, and pepper and cook for an additional 2 minutes. Add the cumin, garam masala, coriander, fenugreek, cinnamon stick and tomato sauce. Stir to combine all the ingredients. Add the chicken with the marinade to the pot and cook for 5 minutes. Add the chicken stock and reduce the heat. Simmer uncovered for 30 to 45 minutes, or until the sauce reduces by half.

Once the sauce has reduced, remove the chicken pieces and stir in the cream. Serve with basmati rice.

Makes 4 to 6 servings.

%d bloggers like this: