Notes
Here’s my own spin on the classic butter chicken. It can be served either with rice or with Naan. The recipe is good for six servings.
Ingredients
- 1 Pound of Chicken Thighs
- Ghee (Clarified Butter) or normal butter
- Heavy Cream
- Greek plain yogurt
- Tomato Paste
- Heavy cream
- 1 Yellow onion
- Garlic
- 1 Lemon
- Chicken Stock
- Basmati rice and/or Naan to serve
- 1 Large can of San Marzano tomatoes
- Cilantro
- Turmeric
- Curry powder
- Cinnamon
- Cumin
- Gharam Masala (Optional)
Steps
Marinade
- In a medium-sized bowl juice half of your lemon and then add in your greek yogurt
- Throw in cumin, turmeric and gharam masala
- Mix to combine
- Mix the chicken in and marinate for at least 30 minutes or overnight preferably
Chicken
- Remove chicken from marinade and let it sit on a rack for a few minutes use a paper towel to remove any excess marinade but do not throw it away
- Heat a large pan (preferably a dutch oven) to high heat and add ghee and melt
- After the pan starts smoking add in the chicken skin side down
- Salt it
- Flip it
- Salt it again
- Remove the chicken and cut it into the bite-sized pieces and set aside for now
Final
- In the same pan, you used for the chicken meltdown ghee add onions
- Try scraping any burnt bits off as the onions cook
- Season with cinnamon, cumin, salt, and gharam masala
- After a few minutes add the San Marzano tomatoes
- Break the tomatoes down with ur spoon and let the water evaporate out and just leave it for about 20 minutes
- Season however you like
- Throw in the chicken along with the leftover marinade
- Add 1-2 cups of chicken stock depending on how saucey you like your butter chicken
- Let it sit for about 20 minutes on medium heat uncovered
- Add heavy cream a little at a time until u get the pastel orange look and then stir it in and set heat to low and wait 10 more minutes
- Add cilantro and stir it in
- Serve with Rice or Naan and enjoy